baking from scratch

Palisade Peach Sourdough Scones Recipe

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Delicious Peach Sourdough Scones

There is something magical about Colorado peach season.

Sweet, juicy Palisade peaches are one of summer’s greatest gifts, and when paired with tangy sourdough discard, they create tender, buttery scones that are perfect with a morning cup of coffee or afternoon tea.

These scones are lightly sweet, bursting with fresh peaches, and have just enough sourdough flavor to make them irresistible.

Why You’ll Love These Scones

  • A delicious way to use sourdough discard
  • Made with fresh Colorado Palisade peaches
  • Tender and buttery
  • Perfect for breakfast, brunch, or dessert
  • Freezer-friendly

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • ? cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup cold butter, cubed
  • ½ cup sourdough discard
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream (plus extra for brushing)

Fruit

  • 1 cup diced fresh Palisade peaches

Optional Glaze

  • 1 cup powdered sugar
  • 2–3 tablespoons peach juice or milk
  • ½ teaspoon vanilla

Directions

1. Prepare

Preheat oven to 400°F.

Line a baking sheet with parchment paper.

2. Mix Dry Ingredients

Whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Cut in Butter

Using a pastry cutter or your fingertips, work the cold butter into the flour until the mixture resembles coarse crumbs.

4. Combine Wet Ingredients

In a separate bowl, whisk together the sourdough discard, egg, vanilla, and cream.

Pour into the dry ingredients and gently mix until just combined.

Fold in the diced peaches.

Be careful not to overmix.

5. Shape

Turn the dough onto a lightly floured surface.

Pat into an 8-inch circle about 1 inch thick.

Cut into 8 wedges.

Place wedges on the prepared baking sheet.

Brush tops with heavy cream.

6. Bake

Bake for 18–22 minutes, or until lightly golden.

Allow to cool for 10 minutes.

7. Glaze (Optional)

Whisk together powdered sugar, vanilla, and peach juice until smooth.

Drizzle over cooled scones.

Tips for Perfect Scones

  • Keep your butter very cold.
  • Handle the dough as little as possible.
  • Use ripe—but firm—Palisade peaches.
  • Freeze the shaped scones for 15 minutes before baking for extra flaky layers.
  • These are wonderful with local honey or homemade peach preserves.

Mindful Baking

One of my favorite mindfulness practices happens in the kitchen.

As I slice peaches, stir the dough, and watch these beautiful scones bake, I’m reminded that slowing down can be a form of self-care.

Cooking with seasonal ingredients helps us connect with the rhythm of nature and appreciate the abundance each season brings.

This recipe feels especially fitting during our August theme, The Harvest Within.

Just as gardens reward months of care, our lives flourish when we tend to what truly matters.

So pour yourself a warm cup of tea, enjoy a fresh peach scone, and savor the simple gifts of the season.

Happy baking!

Have you made these scones?

I’d love to hear how they turned out! Leave a comment below and let me know if you added your own twist to the recipe.’


Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

Easy Lemon Coconut Scones – A Bright & Buttery Spring Recipe

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Spring invites lighter, brighter flavors into the kitchen, and lemon is one of the most refreshing ways to celebrate the season. When paired with coconut, it creates a subtle tropical sweetness that feels both comforting and uplifting.

These lemon coconut scones are tender, lightly sweet, and filled with fresh citrus flavor and delicate coconut. They’re perfect with morning tea, a quiet afternoon break, or shared with friends on a sunny spring day.

Baking them can also be a small moment of mindfulness—zesting the lemon, mixing the dough, and enjoying the warm scent of citrus and coconut filling the kitchen.

Ingredients

2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt

½ cup cold unsalted butter, cubed

1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice

½ cup shredded coconut (sweetened or unsweetened)

¾ cup heavy cream

1 teaspoon vanilla extract

Optional: coarse sugar for topping

Instructions

1. Preheat the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients
In a large bowl whisk together flour, sugar, baking powder, and salt.

3. Cut in the butter
Add the cold butter and cut into the flour mixture using a pastry cutter or fingertips until it resembles coarse crumbs.

4. Add flavor
Stir in the lemon zest and shredded coconut.

5. Mix wet ingredients
In a separate bowl combine the cream, lemon juice, and vanilla.

6. Combine
Pour wet ingredients into dry ingredients and stir until just combined. Avoid overmixing.

7. Shape the dough
Turn the dough onto a lightly floured surface and gently form into a circle about 1 inch thick. Cut into 8 wedges.

8. Bake
Place on baking sheet and sprinkle lightly with coarse sugar if desired. Bake 15–18 minutes, until lightly golden.

Optional Lemon Coconut Glaze

For a slightly sweet finish:

1 cup powdered sugar
1–2 tablespoons lemon juice
1 tablespoon coconut milk (optional)

Drizzle over cooled scones and sprinkle lightly with coconut.

A Mindful Kitchen Moment

While the scones bake, pause for a moment.

Notice the bright scent of lemon and the warmth filling the kitchen.
Take a slow breath.
Let this small moment be enough.

Sometimes the most nourishing moments of the day are the quiet ones.

Enjoying this content? My book 52 Weeks of Wisdom & Wellness goes deeper — find it here.

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