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1
To make the whipped cream, pour the cream into a bowl and stir in the lavender.
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2
Cover and refrigerate overnight.
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3
Preheat the oven to 375F.
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4
Oil a baking sheet and line it with parchment paper.
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5
To make the biscuits, whisk together the honey and eggs in a small bowl and set aside.
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6
Place the almonds, lavender, flour, baking powder, and salt in a food processor and grind to a coarse powder.
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7
Add the cold butter and pulse for 15 seconds.
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8
Transfer to a bowl and pour the egg mixture over the top.
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9
Mix just until the dough comes together, and refrigerate for 10 minutes.
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10
Pack the dough to just below the top of a 1/3-cup measuring cup, then invert and tap out onto the baking sheet.
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11
Repeat to make 8 biscuits total.
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12
Brush the discs with the melted butter and bake for 15 minutes.
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13
Rotate the pan and bake until the biscuits are golden on top, about 5 minutes more.
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14
Transfer to a wire rack and let cool.
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15
Strain the cream, discarding the lavender buds, and whip it until it forms soft peaks.
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16
While whipping slowly, gradually add the honey and whip to incorporate.
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17
To make the filling, toss the apricots with the lemon juice and maple syrup.
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18
To serve, halve the biscuits.
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19
Spoon the apricot pieces on the bottom half, top with cream, and cover with the top half of the biscuit.
