Recipe

Lemon Blueberry Sourdough

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There’s something deeply grounding about mixing, folding, and baking. Since my surgeries, the kitchen has become more than just a space to prepare food—it’s become a place of presence and peace. When I bake, especially something bright and nurturing like this Lemon Blueberry Sourdough, I feel a connection to the rhythm of life again. The rising dough, the pop of juicy berries, the zest of lemon—it’s all a quiet reminder that healing takes time and joy can be found in simple rituals.

This loaf is subtly sweet, naturally leavened, and absolutely bursting with flavor. The combination of tart lemon and fresh (or frozen!) blueberries gives a burst of spring in every bite. Whether you’re baking to share or simply to nourish your own heart, this one’s a favorite.

? Lemon Blueberry Sourdough Recipe

Ingredients:

  • 100g bubbly, active sourdough starter
  • 375g warm water
  • 500g bread flour (you can use a mix of all-purpose and bread flour too)
  • 10g salt
  • Zest of 1 large lemon
  • 1 cup fresh or frozen blueberries (toss in a bit of flour to prevent sinking)
  • Optional: 1 tbsp honey or maple syrup for a touch more sweetness

Instructions:

  1. Mix: In a large bowl, combine starter and water. Stir in flour until fully incorporated. Cover and rest (autolyse) for 30 minutes.
  2. Add Salt + Lemon Zest: Sprinkle salt and lemon zest on top of dough. Gently fold in until evenly mixed.
  3. Bulk Fermentation: Over the next 4–5 hours, perform stretch and folds every 30–45 minutes. Add blueberries gently during the second fold to avoid crushing them.
  4. Shape + Cold Proof: Shape your dough and place it in a floured banneton. Cover and refrigerate overnight (8–12 hours).
  5. Bake: Preheat oven to 475°F with Dutch oven inside. Score your loaf and bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown.
  6. Cool: Let your loaf rest at least 1 hour before slicing (the hardest part!).

? A Gentle Reflection

As the loaf rises, so do we. Through setbacks, surgeries, uncertainty, and slow healing—rituals like baking remind us that care and consistency matter. I hope this lemon blueberry loaf brings some sunshine to your day and a sense of steadiness to your week.

If you make this recipe, I’d love to see it! Tag me on social media and let me know how yours turned out.

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

Rustic Sourdough Strawberry Pie

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Rustic Sourdough Strawberry Pie (AKA: Sourdough Discard Strawberry Galette)

There’s something magical about taking a humble sourdough discard and turning it into a buttery, flaky crust for a rustic strawberry pie. This recipe is the perfect way to use up that leftover starter while indulging in the sweet, tangy goodness of fresh strawberries. With a touch of vanilla and a hint of lemon zest, this rustic sourdough strawberry pie is sure to steal the show at your next gathering.

The best part? It’s as easy as it is delicious—no fancy pie pan required, just a bit of love and a whole lot of flavor!

Crust Ingredients:

• 120g all-purpose flour

• 113g unsalted butter, cold and cubed

• 1 tbsp sugar

• ½ tsp salt

• 60g sourdough discard (unfed)

• 1–2 tbsp ice water, as needed

Filling Ingredients:

• 2 cups fresh strawberries, hulled and sliced

• 2 tbsp sugar (adjust to taste)

• 1 tbsp cornstarch or arrowroot powder

• ½ tsp vanilla extract

• Zest of half a lemon (optional)

Topping:

• 1 egg, beaten (for egg wash)

• Coarse sugar for sprinkling

Instructions:

1. Make the crust:

• In a bowl or food processor, mix flour, sugar, and salt.

• Cut in the cold butter until it resembles coarse crumbs.

• Add sourdough discard and mix until combined. If dry, add a little ice water until the dough comes together.

• Shape into a disk, wrap, and chill for 30–60 minutes.

2. Make the filling:

• Toss strawberries with sugar, cornstarch, vanilla, and lemon zest. Let sit for 10 minutes.

3. Assemble the galette:

• Preheat oven to 400°F (200°C).

• Roll out dough on parchment into a rough circle (about 12 inches).

• Pile strawberry mixture in the center, leaving a 2-inch border.

• Fold edges over the filling, pleating as you go.

• Brush crust with egg wash and sprinkle with coarse sugar.

4. Bake:

• Bake for 35–40 minutes, until golden brown and bubbly.

• Cool slightly before slicing.

Whether you’re baking for a special occasion or just treating yourself to a slice of homemade comfort, this rustic sourdough strawberry pie is a guaranteed crowd-pleaser.

The combination of tangy sourdough crust and sweet, juicy strawberries creates a balance of flavors that’s simply irresistible. So go ahead, grab a fork, and savor every bite of this delightful, seasonal treat. After all, good things—like this pie—are meant to be shared and enjoyed.

Happy baking!

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Healthy Lemon Bliss Bars

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Healthy Lemon Bliss Bars (Gluten-Free & Naturally Sweetened)

Spring is the perfect time to refresh and renew—not just in our surroundings but also in the way we nourish our bodies. As the days grow warmer and brighter, lighter, citrus-infused treats feel like a celebration of the season. One of my favorite ways to embrace this fresh energy is with a healthy take on a classic lemon dessert. These Healthy Lemon Bliss Bars are naturally sweetened, gluten-free, and bursting with bright, tangy flavor—perfect for an afternoon treat or a guilt-free indulgence. Let’s welcome spring with a dessert that’s as vibrant and refreshing as the season itself!

Ingredients:

For the crust:

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup melted coconut oil
  • 3 tbsp pure maple syrup or honey
  • 1/2 tsp vanilla extract
  • Pinch of salt

For the lemon filling:

  • 3 eggs
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • Zest of 1 lemon
  • 1/4 cup pure maple syrup or honey
  • 1 tbsp coconut flour (helps thicken)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Preheat & prepare: Preheat oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
  2. Make the crust: In a bowl, mix almond flour, coconut flour, melted coconut oil, maple syrup, vanilla, and salt. Press the mixture evenly into the pan and bake for 10-12 minutes, until lightly golden. Let it cool slightly.
  3. Prepare the lemon filling: In another bowl, whisk together eggs, lemon juice, lemon zest, maple syrup, coconut flour, vanilla, and salt until smooth.
  4. Bake: Pour the lemon mixture over the pre-baked crust and return to the oven for 18-20 minutes, until the filling is set but still slightly soft in the center.
  5. Cool & chill: Let the bars cool completely, then refrigerate for at least an hour before slicing.
  6. Serve & enjoy: Dust with a little coconut flour or powdered monk fruit for a classic look, then slice and enjoy!

These bars are refreshing, lightly sweet, and perfect for spring! 

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Triple Berry Sourdough Scones

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These Triple Berry Sourdough Scones are a perfect way to use up extra sourdough discard while creating a flaky, buttery treat bursting with juicy berries. The sourdough adds a subtle tang, beautifully complementing the sweetness of the berries.

Enjoy them fresh with a drizzle of glaze or a dollop of clotted cream!

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 cup (120g) sourdough discard (unfed is fine)
  • 1/3 cup (80ml) heavy cream (plus more for brushing)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest (optional, for brightness)
  • 1 cup mixed berries (blueberries, raspberries, and chopped strawberries – fresh or frozen)

For the Glaze (Optional):

  • 1/2 cup powdered sugar
  • 1-2 tbsp lemon juice or milk

Instructions:

  1. Preheat & Prepare:
    • Preheat your oven to 400°F (200°C).
    • Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the Butter:
    • Using a pastry cutter or your fingers, cut the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Mix Wet Ingredients:
    • In a separate bowl, whisk together the sourdough discard, heavy cream, egg, vanilla, and lemon zest.
  5. Combine & Add Berries:
    • Gently stir the wet ingredients into the dry ingredients until just combined.
    • Carefully fold in the berries, being mindful not to overmix.
  6. Shape & Cut:
    • Turn the dough onto a lightly floured surface and gently shape it into a 7-8 inch round disc.
    • Cut into 8 wedges and transfer them to the prepared baking sheet.
  7. Bake:
    • Brush the tops with a little heavy cream for a golden finish.
    • Bake for 18-22 minutes, or until golden brown and set.
  8. Glaze & Serve:
    • If using, mix the glaze ingredients and drizzle over the scones once they’ve cooled slightly.
    • Serve warm and enjoy!

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Strawberry Scones

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Springtime Strawberry Scones: A Fresh & Fluffy Delight

As the days grow warmer and the first signs of spring emerge, it’s the perfect time to bring fresh, seasonal flavors into the kitchen. These Strawberry Scones are light, buttery, and bursting with the sweet-tart flavor of juicy strawberries. Whether enjoyed with a cup of tea on a sunny morning or as a delightful afternoon treat, these scones embody the essence of spring.

What makes these scones so special? They are made with frozen strawberries, a touch of lemon zest for brightness, and just the right amount of sweetness. The secret to achieving the perfect texture—flaky on the outside, tender on the inside—is using cold butter and a gentle touch when mixing the dough. Using frozen strawberries keeps the dough cold which is key for scone making and you can stock up when they are on sale.

Why You’ll Love These Scones:
 Seasonal Goodness – Strawberries add natural sweetness and a pop of color and feel like spring!
 A Hint of Citrus – Lemon zest enhances the fruity flavors and adds a refreshing zing.
Buttery Perfection – Cold butter creates a flaky, melt-in-your-mouth texture.
Perfect for Any Occasion – Enjoy them at brunch, as a snack, or with your favorite tea.

For an extra indulgence, drizzle them with a simple glaze or serve with clotted cream and jam. I love a tiny bit of lemon in my glaze. These homemade scones are a celebration of spring, bringing a little sunshine to your table with every bite.

Here’s a delicious Frozen Strawberry Scone recipe! .

Strawberry Scones Recipe

Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/4 cup (113g) unsalted butter, very cold and shredded
  • 1/2+ cup frozen strawberries, chopped
  • 1/2 cup heavy cream or half and half
  • 1 large egg
  • 1 tsp vanilla extract

Optional Glaze:

• 1/2 cup powdered sugar

• 1 tbsp milk or lemon juice

Directions:

Combine the dry ingredients in a medium size bowl. Grate your frozen butter directly into the dry mixture. Using your clean hands or a pastry cutter to create pea size crumbles of butter in the dry mixture. In a small bowl combine the wet ingredients. Make a well in the middle of the dry mixture and pour the wet ingredients into it. Using a spatula gentle stir without overtaxing.

The mixture will be somewhat dry and crumbly, don’t add more liquid. Turn onto a slightly floured surface and knead gentle to form a ball. Press into a disk shape and using either a bench scraper to cut wedges, or use a small round cutter for a round shape. If using this option, press the extra dough into a a disk again to keep using the round cutter.

Place wedges or rounds onto a parchment lined baking sheet. Preheat the oven to 400 degrees. While the oven is heating, place the baking sheet with scones into your freezer to keep cold. Once the oven is hot, bake for 20-22 minutes, or until the edges are slightly browned. Allow to cool and when cool, drizzle glaze onto scones.

Enjoy!

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Cinnamon Swirl Sourdough Discard Banana Bread

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If you’re looking for a delicious way to use up your sourdough discard, this Cinnamon Swirl Sourdough Discard Banana Bread is the perfect solution. It combines the natural sweetness of ripe bananas with the tangy depth of sourdough discard and a cozy cinnamon swirl. This moist, flavorful loaf is ideal for breakfast, a snack, or even dessert.

Why You’ll Love This Recipe

  • Uses Sourdough Discard – A great way to reduce waste while adding a subtle tangy depth to your baked goods.
  • Incredibly Moist & Flavorful – Thanks to the bananas, sourdough discard, and buttery cinnamon swirl.
  • Perfect for Any Time of Day – Enjoy it with morning coffee, as an afternoon treat, or warmed up for dessert.

Ingredients

For the Banana Bread:

  • 3 ripe bananas, mashed (about 1 cup)
  • ½ cup sourdough discard (unfed)
  • ½ cup unsalted butter, melted (or coconut oil)
  • ¾ cup brown sugar (or coconut sugar)
  • 2 eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ¾ cups all-purpose flour (or whole wheat for a heartier loaf)
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon

For the Cinnamon Swirl:

  • ¼ cup brown sugar
  • 1 tbsp cinnamon
  • 1 tbsp melted butter
  • optional add a sprinkling of oats for texture

Instructions

  1. Preheat & Prepare:
    • Preheat your oven to 350°F (175°C).
    • Grease and line a 9×5-inch loaf pan with parchment paper.
  2. Mix Wet Ingredients:
    • In a large bowl, whisk together the mashed bananas, sourdough discard, melted butter, brown sugar, eggs, and vanilla until smooth.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  4. Mix Batter:
    • Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
  5. Prepare Cinnamon Swirl:
    • In a small bowl, mix brown sugar, cinnamon, and melted butter.
  6. Assemble the Bread:
    • Pour half the banana bread batter into the loaf pan.
    • Sprinkle half of the cinnamon swirl mixture over the batter.
    • Pour the remaining batter on top and swirl in the remaining cinnamon mixture with a knife or toothpick.
  7. Bake:
    • Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
    • Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
  8. Enjoy!
    • Slice and serve warm with butter, honey, or even a drizzle of maple syrup.

Tips for the Best Banana Bread

  • Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful the bread will be.
  • Don’t Overmix: Overmixing the batter can lead to a denser texture.
  • Customize It: Add walnuts, pecans, or chocolate chips for extra texture and flavor.
  • Store It Right: Wrap in plastic wrap or store in an airtight container for up to 4 days at room temperature or freeze for longer storage.

This Cinnamon Swirl Sourdough Discard Banana Bread is the perfect combination of comforting flavors and minimal waste. Whether you’re a seasoned sourdough baker or just looking for a new banana bread twist, this recipe is sure to become a favorite!

Golden Turmeric Latte

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Cozy & Nourishing Golden Turmeric Latte

As we transition through February’s chilly days, there’s nothing quite as comforting as a warm, nourishing drink. This Golden Turmeric Latte is not only cozy but also packed with anti-inflammatory benefits, making it perfect for supporting your body—especially if you’re on a healing journey.

Why Turmeric?

Turmeric is a powerhouse spice known for its anti-inflammatory and immune-boosting properties. Curcumin, its active compound, can help reduce pain and inflammation, making this latte a great addition to your daily routine—especially if you’re dealing with recovery, joint pain, or simply the winter blues.

Ingredients:

  • 1 cup milk of choice (almond, oat, coconut, or dairy)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 teaspoon honey or maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla extract
  • 1 pinch black pepper (enhances curcumin absorption)
  • Optional: 1/2 teaspoon coconut oil (for a creamier texture)

Instructions:

  1. In a small saucepan, warm the milk over medium heat. Do not boil.
  2. Add the turmeric, cinnamon, ginger, black pepper, and coconut oil (if using). Whisk well.
  3. Let it simmer for about 3–5 minutes, stirring occasionally.
  4. Remove from heat and stir in the vanilla and sweetener of choice.
  5. Pour into a mug, sprinkle with a dash of cinnamon, and enjoy!

Variations:

  • Extra Healing: Add a small scoop of collagen powder for added joint support.
  • Spicy Kick: A pinch of cayenne pepper can boost circulation and warmth.
  • Iced Version: Blend with ice for a refreshing golden milk smoothie.

This latte is a simple yet powerful way to support your well-being and embrace the last weeks of winter with warmth and care. Let me know if you try it—I’d love to hear your thoughts! ??

Valentine’s Day Heart-Shaped Sourdough Loaf

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There’s something truly special about baking sourdough—it’s a slow, mindful process that transforms simple ingredients into a beautiful, nourishing loaf. This heart-shaped sourdough bread is a perfect way to share love through food, whether for Valentine’s Day, an anniversary, or just because. With its golden, crispy crust and soft, airy crumb, this loaf is not only a treat for the taste buds but also a feast for the eyes.

Sourdough bread has been cherished for centuries, known for its deep flavor, natural fermentation, and gut-friendly benefits. The long fermentation process enhances digestibility while creating a rich, slightly tangy taste that pairs wonderfully with both sweet and savory toppings. This heart-shaped version is a playful twist on a classic, bringing warmth and charm to any table. Whether you’re a seasoned baker or just starting your sourdough journey, shaping your loaf into a heart is a fun and creative way to spread a little extra love. ??

Valentine’s Day Heart-Shaped Sourdough Loaf

Ingredients

  • 500g (4 cups) bread flour
  • 350g (1 ½ cups) water
  • 100g (½ cup) active sourdough starter (fed and bubbly)
  • 10g (2 tsp) salt

Instructions

1. Mix the Dough (Autolyse)

  • In a large bowl, mix the flour and water until combined. Let it rest for 30-45 minutes.
  • Add the sourdough starter and mix well. Let it rest for 20 minutes.
  • Sprinkle salt over the dough and mix until incorporated.

2. Bulk Fermentation (4-6 hours at room temp)

  • Perform stretch and folds every 30 minutes for the first 2 hours.
  • Let the dough rest and ferment until it has risen about 50%.

3. Shaping the Heart

  • Lightly flour your work surface and gently turn out the dough.
  • Pre-shape into a round and let it rest for 20 minutes.
  • To form a heart:
    1. Shape the dough into an oval.
    2. Use your fingers to pinch a small indent at the top center.
    3. Gently elongate and taper the bottom to create a point.
    4. Tuck the sides slightly to enhance the heart shape.

4. Cold Fermentation (Overnight in the Fridge)

  • Place the shaped dough into a well-floured heart-shaped banneton or a bowl lined with a floured towel.
  • Cover and refrigerate overnight (8-12 hours).

5. Baking the Loaf

  • Preheat the oven to 475°F (245°C) with a Dutch oven inside.
  • Place the dough on parchment paper and gently score the heart shape for definition.
  • Transfer to the hot Dutch oven, cover, and bake for 20 minutes.
  • Remove the lid and bake for 15-20 more minutes until golden brown.

6. Cool and Enjoy!

  • Let the loaf cool completely before slicing.

Heart-Shaped Red Velvet Whoopie Pies

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Valentine’s Day Heart Shaped Whoopie Pies are sure to bring a little love into your world. A heart-shaped red velvet whoopie pie is a soft, cake-like cookie with a vibrant red hue, sandwiching a luscious layer of creamy vanilla filling. The slight cocoa flavor adds richness, while the smooth frosting provides a perfect balance of sweetness. Rolled in festive Valentine’s sprinkles, each bite is a delightful mix of fluffy, moist texture and indulgent creaminess—making it a perfect treat for sharing love and joy.

Ingredients:

For the cookies:

  • 2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup buttermilk (1/2 cup milk with 1 tablespoon lemon juice = buttermilk)
  • 1 tsp red food coloring (this is my fave natural food coloring)

Ingredients for the filling:

  • 4 oz cream cheese, softened
  • ¼ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ tsp vanilla extract

For decoration:

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Whisk dry ingredients: In a bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
  3. Cream butter & sugar: In a separate bowl, beat the butter and sugar until fluffy. Add the egg and vanilla, mixing well.
  4. Add buttermilk & food coloring: Alternate adding the dry ingredients and buttermilk, mixing just until combined. Stir in red food coloring until fully incorporated.
  5. Pipe heart shapes: Transfer the batter to a piping bag (or a zip-top bag with a corner snipped off). Pipe heart shapes onto the baking sheet.
  6. Bake for 8-10 minutes until set. Let cool completely.
  7. Make the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
  8. Assemble: Spread or pipe the filling onto the flat side of one cookie, then top with another to make a sandwich.
  9. Decorate: Roll the edges in Valentine’s sprinkles for extra flair.
  10. Enjoy!

Pumpkin Peanut Butter Dog Biscuits

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Looking for a fun and healthy way to treat your furry friend? Try making homemade peanut butter pumpkin dog biscuits! These easy-to-bake treats combine two dog-approved flavors—peanut butter and pumpkin—into a wholesome snack that’s packed with nutrients.

Pumpkin is great for your dog’s digestion, while peanut butter adds protein and a flavor they’ll love. The best part? You can control exactly what goes into the recipe, ensuring it’s free from unnecessary additives or preservatives. Plus, making these biscuits is a great family activity that your dog will definitely thank you for—with tail wags and happy barks! My picky little chihuahua loves these!

Peanut Butter Pumpkin Dog Biscuits ?

Ingredients:

• 1 cup powdered peanut butter

• 1 cup whole wheat flour (or oat flour for grain-free)

• 1/2 cup canned pumpkin (unsweetened)

• 1/4 cup water (add more if needed)

Optional Additions:

• 1 tsp cinnamon (good for digestion)

• 1 egg (for extra binding and protein)

Instructions:

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, mix powdered peanut butter and flour.

Add pumpkin and water, stirring until the dough comes together. If the mixture is too dry, add a little more water, 1 tablespoon at a time.

Roll out the dough to about 1/4-inch thickness and cut into shapes with cookie cutters (bones or circles work great!).

Place on the baking sheet and bake for 20-25 minutes, or until the biscuits are firm.

Let cool completely before serving to your pup.

Store in an airtight container for up to a week or freeze for longer storage.

Your furry friend will love these healthy, homemade treats! ?

Coconut Lemon Scones

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Coconut lemon scones are a delightful baked treat that combines tropical coconut flavors with the bright, tangy zest of lemon. They are tender and slightly crumbly, with a rich yet refreshing flavor profile.

Ingredients:

Scones

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 4 tablespoons (1/2 stick) cold salted butter, cubed or grated
  • 1 tablespoon grated lemon zest
  • 1 cup unsweetened coconut
  • one egg
  • 1/4 cup lemon juice
  • 3/4 cup, plus 4 tablespoons heavy cream

Glaze

  • 1 cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon heavy cream
  • 3 drops Lemon Essential Oil

Directions:

For the scones:

  1. Preheat oven to 400°F. Line baking sheet with parchment paper.
  2. In a large glass bowl, whisk together flour, baking powder, granulated sugar, and salt. Cut the butter into the mixture using a pastry cutter or fingers until the mixture resembles coarse sand. Add the coconut.
  3. Make a well in the center of the dry mixture and add ¾ cup of the heavy cream, beaten egg, and lemon juice. Mix the dough together. It should have a slightly dry texture, but not crumbly. Add an additional 1-2 tablespoons of heavy cream if the dough seems too dry.
  4. Transfer the dough to a lightly floured surface and knead it for 1 minute. Form the dough into a round 1-inch thick, and use a knife or a pizza 4. cutter to cut the round into 8 equal wedges. I also cut them one more time to make mini scones. Arrange the wedges in a round, but about 1 inch apart, on the baking sheet. Brush the wedges with 4 tablespoons heavy cream and bake for 15 to 20 minutes, until the scones are golden and the edges are lightly toasted.

For the glaze:

  1. In a glass bowl, whisk together the powdered sugar, heavy cream, lemon juice, and lemon essential oil. Drizzle the glaze on top of the warm scones.

Serve the scones warm or cold. Either way they will be delicious!

*Note: It is important to be sure you are using an essential oil that is safe for consumption. Many so called ‘essential oils’ from drugstores and grocery stores are quite toxic if taken internally. I choose to use only Certified Pure Therapuetic Grade doTERRA Essential oils. I recommended working closely with someone who can mentor you on the use of essential oils. You can also downloaded this free ebook that is a perfect guide for using essential oils. 

I would love to hear what you think! Comment below and let me know if you loved these!

If you love my content and want more tools for mindfulness & movement, check out my digital products on Buy Me a Coffee! Your support helps me continue creating. 

White Chocolate Raspberry Cheesecake Balls

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White Chocolate Raspberry Cheesecake Balls make a perfect Valentine’s Day treat. They’re more than just a dessert—they’re a symbol of love, thoughtfulness, and indulgence, ideal for making Valentine’s Day extra special.

Here’s the recipe to make them:

White Chocolate Raspberry Cheesecake Balls Recipe

Ingredients:

  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh raspberries
  • 1 cup white chocolate chips (melted for coating)
  • 1/4 cup graham cracker crumbs (optional, for texture)
  • Extra raspberries or powdered sugar (for garnish)

Instructions:

  1. Prepare the Filling:
    • Beat the cream cheese, powdered sugar, and vanilla extract in a bowl until smooth.
    • Gently fold in the fresh raspberries. Be careful not to overmix; some chunks are okay.
    • Chill the mixture for 1-2 hours or until firm enough to roll.
  2. Form the Balls:
    • Scoop out portions of the mixture (about 1 tablespoon each) and roll into balls. Place them on a baking sheet lined with parchment paper.
    • Freeze for 30 minutes to make them easier to handle.
  3. Coat in White Chocolate:
    • Melt the white chocolate chips in a microwave or double boiler.
    • Dip each cheesecake ball into the melted chocolate, ensuring even coating. Place back on the parchment-lined sheet.
  4. Garnish and Serve:
    • Optionally, sprinkle with graham cracker crumbs while the chocolate is still wet.
    • Let the coating set completely at room temperature or in the fridge.
    • Serve garnished with extra raspberries or a dusting of powdered sugar. You can also pipe red frosting for a touch of elegance.

Enjoy your sweet, creamy treats!