Peach + Lavender Sourdough Scones

I love using fresh fruit in homemade scones as doing so keeps the scones deliciously moist. The combination of yellow peach and lavender is pretty perfect. I like to sprinkle a little lavender sugar on fresh peaches and serve over homemade ice cream. The pairing also works wonderfully in this scone recipe. Happy baking!Peach + Lavender Sourdough SconesMakes about six sconesIngredients:1 cup-1 1/3 cups organic all-purpose flour2 teaspoons baking powder1/2 teaspoon rose salt3 tablespoons lavender sugar + extra for sprinkling tops2 tablespoons raw butter1 tablespoon organic coconut oil1/2 cup organic cream1 organic egg, beaten, divided2 tablespoons sourdough starter1/2 cup organic peaches, slicedDirections:Preheat the oven to 375 degrees.In a large mixing bowl, combine 1 cup flour, baking powder, salt, and sugar. Add the butter and coconut oil using your hands. Mix until well combined. In a separate bowl, combine the cream and 1/2 the beaten egg. Add the egg + cream mixture to the dry ingredients. Add 2 tablespoons sourdough starter. Mix until just combined. Fold in fruit. Turn dough out onto a floured surface. If the dough is really wet, continue adding flour gently until workable (this will depend on how juicy the fruit is...the peaches I used were super juicy and I needed to add an additional 1/3 cup flour totaling 1 1/3 cups flour). Roll dough out and gently form into medium-sized rounds. Brush with the other 1/2 of the beaten egg. Sprinkle with lavender sugar. Bake on a lightly buttered baking sheet for about 15 minutes or until golden brown. Serve fresh out of the oven.Recipe + Photography by Cassie Winslow