Step 1

In a large bowl, mix together flour, lavender, sugar, salt, and baking soda.Dice the butter, then cut into the dry ingredients until most of the butter is pea sized.Mix together 2 eggs, vanilla and almond extract, and heavy cream in a separate bowl.Make a well in the dry ingredients, and pour in the wet ingredients.Mix until dough comes together, adding heavy cream or flour in small amounts if needed. Mix in white chocolate. Don’t over-mix dough.Place half of the dough mixture onto a covered, floured baking tray. Press the dough in a flat circle until it is about 6 inches across. Cut circle into 8 triangles and separate by one inch. Repeat with second half of dough.Place scones in the refrigerator or freezer for half an hour.Preheat oven to 425.Whisk an egg and use a pastry brush to brush it onto the tops of the scones. Sprinkle liberally with coarse sugar.Bake 18-20 minutes, or until the tops of the scones are golden brown.

Step 2

Zest, then juice, lemons. Pass juice through a strainer to remove seeds.In a heavy-bottomed saucepan, whisk lemon juice, sugar, egg yolks, and salt. Cook over medium-high heat, whisking constantly and scraping sides of pan until curd is thick enough to coat the back of a spoon, about 5-8 minutes. Do not let it boil or the curd will get lumpy. If this happens, pass through a fine strainer.Remove from heat and whisk in butter one tablespoon at a time until smooth.Stir in zest, then cover with plastic wrap, pressing directly onto curd so as not to form a skin.Refrigerate until set, at least one hour.