fall baking

Fall Sourdough Discard Scones: Raspberry White Chocolate & Apple Cinnamon Toffee

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Easy Sourdough Discard Scones

There is something about a warm, homemade scone that feels like a little bit of comfort.

These sourdough discard scones are buttery, tender, lightly sweet, and incredibly easy to customize. I love using sourdough discard in them because it adds a wonderful texture while giving me one more way to use up my starter.

For September, I’m making two fall-inspired flavors:

Raspberry White Chocolate — sweet, creamy, and bursting with raspberries.

Apple Cinnamon Toffee — warm, cozy, and full of everything I love about fall baking.

The best part? They both start with the exact same basic recipe.

Basic Sourdough Discard Scone Recipe

Ingredients

  • 380 grams all-purpose flour — scant 3 cups
  • 90 grams granulated sugar — about ½ cup
  • 15 grams baking powder — about 1 tablespoon
  • 4 grams salt — about ¾ teaspoon
  • 113 grams unsalted butter — 8 tablespoons, cold
  • 2 large eggs — about 100 grams
  • 100 grams sourdough discard — scant ½ cup
  • 60 grams heavy cream — about ¼ cup
  • 4 grams vanilla extract — about 1 teaspoon
  • 2 tablespoons heavy cream — for brushing the tops
  • Granulated sugar — for sprinkling

Instructions

1. Preheat your oven to 400°F.

Line a baking sheet with parchment paper.

2. Mix the dry ingredients.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

3. Add the butter.

Cut the cold butter into small pieces and work it into the flour mixture until it resembles coarse crumbs. A few small pieces of butter remaining are perfectly fine—and actually a good thing!

4. Mix the wet ingredients.

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

5. Combine.

Pour the wet ingredients into the dry ingredients. Gently mix until the dough just comes together.

Don’t overmix. The dough should be soft and a little shaggy.

6. Add your flavor ingredients.

This is where you can turn the basic recipe into your favorite flavor. See the variations below.

7. Shape the dough.

Turn the dough onto a lightly floured surface and gently bring it together.

Pat or press the dough into a round about 1½ inches thick.

Cut into 8 wedges.

8. Prepare for baking.

Place the scones on your parchment-lined baking sheet.

Brush the tops with heavy cream and sprinkle lightly with granulated sugar.

9. Bake.

Bake at 400°F for 18–22 minutes, or until the edges and tops are lightly golden.

Allow them to cool for a few minutes before serving.

A Few Tips for Really Good Scones

Keep your butter cold.
Cold butter creates those tender, flaky pockets throughout the scone.

Don’t overwork your dough.
The less you handle it, the more tender your scones will be.

Don’t worry about perfect-looking dough.
A slightly shaggy dough makes a beautiful scone.

Bake them close together.
If you prefer taller, softer scones, place them fairly close together on the baking sheet.

Flavor Variations

Once you’ve made the basic dough, it’s time to have some fun!

Raspberry White Chocolate

For the perfect combination of tart berries and creamy sweetness, add:

  • 15 grams freeze-dried raspberries, lightly crushed
  • 100 grams white chocolate chips
  • 150 grams frozen raspberries

To Make

After combining the wet and dry ingredients, gently fold in the freeze-dried raspberries and white chocolate chips.

Then carefully fold in the frozen raspberries.

Keep the raspberries frozen until you’re ready to add them. This helps keep the berries from breaking down too much and turning the entire dough pink.

A few broken berries are absolutely fine, though. Those beautiful raspberry streaks are part of what makes these scones so pretty!

Shape, brush with cream, sprinkle with sugar, and bake as directed above.

Optional: Once cooled, drizzle with melted white chocolate for an extra-special finish.

Apple Cinnamon Toffee

This one tastes like September in a scone.

Warm cinnamon, fragrant allspice, tender apples, and sweet little bits of toffee make this the perfect cozy fall treat.

Add:

  • 10 grams cinnamon
  • 5 grams allspice
  • 1 medium apple, diced small
  • 100 grams toffee bits

To Make

Add the cinnamon and allspice to the dry ingredients before mixing the dough.

Prepare the basic recipe as directed.

Once the dough begins to come together, gently fold in the diced apple and toffee bits.

I recommend dicing the apple fairly small—about ¼-inch pieces. If your apple is especially juicy, pat the diced pieces dry with a paper towel before adding them.

Shape, brush with cream, sprinkle with sugar, and bake as directed above.

Optional: Drizzle the cooled scones with a simple vanilla glaze or caramel.

The Perfect Fall Pairing

I love how different these two scones are while starting with the same simple recipe.

The Raspberry White Chocolate is bright, fruity, and sweet.

The Apple Cinnamon Toffee is warm, spiced, and unmistakably fall.

And both are wonderful with a cup of coffee or tea on a cool September morning.

There really is something special about making food from scratch and sharing it with people you love.

Simple ingredients.
Small batches.
A little time in the kitchen.
And something delicious to share.

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

Soft Pumpkin Spice Cookies

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Soft Pumpkin Spice Cookies

As the leaves begin to turn and the air carries that unmistakable crispness, I always find myself drawn back into the kitchen. There’s something grounding about baking in autumn — measuring, mixing, and filling the house with warm, spiced aromas. These Soft Pumpkin Spice Cookies are one of my favorite ways to celebrate the season. They’re tender, fragrant with cinnamon and nutmeg, and just sweet enough to make every bite feel like a little moment of comfort.

I love to enjoy these with a mug of tea in the afternoon or to share with friends who stop by for a visit. They remind me that fall is about slowing down, savoring flavors, and welcoming cozy traditions.

Ingredients

  • ½ cup (1 stick) unsalted butter, softened
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ½ cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour (spoon & level)
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1½ tsp pumpkin pie spice (or blend cinnamon, nutmeg, ginger, cloves)

Optional cream cheese maple icing

  • 4 oz cream cheese, softened
  • 2 Tbsp butter, softened
  • ½ cup powdered sugar
  • 1 Tbsp maple syrup
  • A pinch of cinnamon

Instructions

  1. Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
  2. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until smooth and fluffy.
  3. Beat in the egg, then stir in pumpkin puree and vanilla.
  4. In another bowl, whisk flour, baking soda, baking powder, salt, and pumpkin spice.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Scoop dough (about 2 tablespoons each) onto prepared baking sheets, leaving space between.
  7. Bake 12–15 minutes, until edges are set and centers still look soft. They’ll continue to firm as they cool.
  8. Cool 5 minutes on the pan, then transfer to a wire rack.
  9. For icing: beat cream cheese and butter until smooth, add powdered sugar, maple syrup, and cinnamon. Spread over cooled cookies.

Cozy Notes & Tips

  • Use pumpkin puree, not pie filling. If it’s watery, blot with a paper towel.
  • Don’t overbake! The secret to soft pumpkin cookies is letting them stay a little tender in the middle.
  • Store plain cookies in a tin for 3–4 days, or iced cookies in the fridge.

There’s magic in the simple ritual of baking cookies — measuring flour, breathing in the scent of warm spices, and sharing the results with people you love. These Soft Pumpkin Spice Cookies are more than a treat; they’re an invitation to pause, savor, and celebrate the season.

So brew a cup of tea, light a candle, and let the comfort of pumpkin spice wrap around you.

Sourdough Pumpkin Spice Pancakes

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Sourdough Pumpkin Spice Pancakes with Cinnamon Maple Syrup

Fall mornings call for something warm, cozy, and a little bit indulgent. These sourdough pumpkin spice pancakes are the perfect way to use your sourdough starter while enjoying the flavors of the season. Light, fluffy, and full of pumpkin spice goodness, this recipe combines the tang of sourdough with the comforting taste of pumpkin.

Whether you are cooking for your family or simply want to treat yourself to a homemade fall breakfast, these sourdough pumpkin pancakes will quickly become a seasonal favorite.

Why You’ll Love This Recipe

  • A delicious way to use sourdough discard or active starter
  • Perfect balance of pumpkin spice and sourdough tang
  • Freezer-friendly for quick breakfasts throughout the week
  • Made with simple pantry ingredients

Ingredients

For the Pancakes:

  • 1 cup all-purpose flour
  • 1 tablespoon brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup canned pumpkin puree
  • 1/2 cup sourdough starter (active or discard)
  • 3/4 cup milk (dairy or non-dairy)
  • 1 egg
  • 2 tablespoons melted butter or coconut oil
  • 1 teaspoon vanilla extract

For the Cinnamon Maple Syrup:

  • 1/2 cup pure maple syrup
  • 1/4 teaspoon ground cinnamon

Instructions

  1. Mix the Dry Ingredients
    In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  2. Prepare the Wet Ingredients
    In another bowl, combine pumpkin puree, sourdough starter, milk, egg, melted butter, and vanilla extract. Stir until smooth.
  3. Combine Wet and Dry Ingredients
    Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; a few lumps are fine.
  4. Cook the Pancakes
    Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil. Pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for 1-2 more minutes until golden brown.
  5. Make the Cinnamon Maple Syrup
    In a small saucepan, heat the maple syrup over low heat and stir in the cinnamon. Simmer gently for 1-2 minutes, then remove from heat.
  6. Serve and Enjoy
    Stack the pancakes, drizzle with warm cinnamon maple syrup, and enjoy immediately.

Tips and Variations

  • Add a handful of chocolate chips or chopped pecans for extra flavor.
  • Make a double batch and freeze leftovers. Reheat in the toaster or oven for a quick breakfast.
  • Use sourdough discard for a mild tang, or active starter for extra rise.

Frequently Asked Questions

Can I make these dairy-free?
Yes, substitute non-dairy milk and coconut oil for butter.

Can I make these ahead of time?
Absolutely! Freeze in a single layer on a baking sheet, then store in a freezer bag. Reheat in the toaster or oven.

What type of sourdough starter works best?
Both discard and active starter work well. Discard will give a denser texture, while active starter makes the pancakes fluffier.

Final Thoughts

Sourdough pumpkin spice pancakes are a delicious way to enjoy fall flavors while putting your sourdough starter to good use. With their warm spices, fluffy texture, and sweet cinnamon maple syrup, they are sure to become a breakfast tradition in your kitchen.

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

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Pumpkin Spice Scones: Cozy Fall Baking at Home

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Pumpkin Spice Scones: Cozy Fall Baking at Home

There’s something about fall baking that just feels like a hug — the warm aroma of spices, the touch of pumpkin, and the crisp air outside. These pumpkin spice scones are soft, lightly sweet, and perfect for savoring with a cup of tea or coffee. Best of all, they’re simple enough to make any morning feel special.

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup pumpkin puree
  • 1/4 cup milk (or cream for richer scones)
  • 1 large egg
  • 1 tsp vanilla extract
  • Optional: 1/2 cup chopped nuts or chocolate chips

Glaze with Pumpkin:

  • 1/2 cup powdered sugar
  • 1–2 tsp milk (or more as needed for consistency)
  • 1/4 tsp vanilla extract
  • 1–2 tsp pumpkin puree (adjust for desired color and flavor)

Instructions for Glaze:

  1. In a small bowl, whisk together powdered sugar, milk, vanilla, and pumpkin puree until smooth.
  2. Adjust consistency by adding a tiny bit more milk if needed — you want it thick enough to drizzle but not runny.
  3. Drizzle over warm scones for a lightly orange, autumn-inspired glaze.

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Mix dry ingredients: In a large bowl, combine flour, brown sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
  3. Cut in butter: Use a pastry cutter or your fingers to work the cold butter into the flour mixture until it resembles coarse crumbs.
  4. Combine wet ingredients: In a separate bowl, whisk together pumpkin puree, milk, egg, and vanilla.
  5. Mix dough: Add the wet mixture to the dry ingredients and stir until just combined. Fold in nuts or chocolate chips if using. The dough will be slightly sticky.
  6. Shape scones: Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Cut into 8 wedges (or use a cookie cutter for rounds).
  7. Bake: Place scones on the prepared baking sheet and bake 18–22 minutes, or until golden brown.
  8. Glaze (optional): When cool, drizzle with glaze. Serve warm and enjoy!

Tips for Cozy Fall Flavor:

  • Sprinkle a little cinnamon-sugar on top before baking for a sweet, sparkling crust.
  • Serve slightly warm with butter, cream cheese, or a drizzle of maple syrup.
  • Pair with your favorite fall beverage — pumpkin spice latte, cold brew, or a comforting herbal tea.

These pumpkin spice scones are the perfect way to embrace the flavors of fall and create a mindful, delicious moment in your morning routine.

If you love my content and want more tools for mindfulness & movement, check out my digital products on my digital storefront!

Looking for the tools and products I swear by? Visit my Amazon storefront for a handpicked collection of my favorite finds—from kitchen gadgets to wellness essentials. Click here to explore and shop my must-haves.

Interested in being part of my essential oil community and are ready to start using pure essential oils, shop here or email me for a free 1:1 consultation.