Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the almond flour, lavender, baking soda, and salt. In a separate bowl, whisk together the egg, honey, and lemon zest. Stir the wet ingredients into the flour mixture. Continue to stir until a thick dough forms. The dough will be somewhat sticky.

On a sheet of parchment paper, pat the dough into a 6-inch diameter disk, about ½-inch thick. Cut into 8 wedges. Place the wedges 2 inches apart on the lined baking sheet. Bake for about 12 minutes, until golden brown and biscuits spring back lightly when touched. Cool completely before serving with jam and butter, if desired. Store in an airtight container.