kitchen mindfulness

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.

How to Roast Root Vegetables | A Simple and Flavorful Fall Side Dish

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How to Roast Root Vegetables for a Fall Side Dish

There’s something deeply grounding about root vegetables — their earthy aroma, vibrant colors, and connection to the soil remind us to slow down and root ourselves in the present moment. Roasting them brings out their natural sweetness, creating a simple and nourishing dish that captures the essence of fall.

This roasted root vegetable recipe is more than a side dish — it’s a seasonal ritual. As the oven warms your kitchen and herbs perfume the air, cooking becomes a meditation in gratitude for the abundance of the earth.

Ingredients

  • 2 carrots, peeled and chopped
  • 2 parsnips, peeled and chopped
  • 1 sweet potato, cubed
  • 1 beet, peeled and cubed
  • 1 red onion, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried thyme or rosemary
  • Optional: drizzle of balsamic vinegar or sprinkle of fresh parsley before serving

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare your vegetables. Cut everything into even-sized pieces so they roast evenly.
  3. Toss in olive oil and herbs. In a large bowl, combine vegetables, olive oil, salt, pepper, and herbs until evenly coated.
  4. Spread on the baking sheet. Give them space — crowding traps steam and prevents that golden, crisp edge.
  5. Roast for 35–40 minutes, stirring halfway through, until vegetables are tender and caramelized.
  6. Finish with a flourish. Drizzle lightly with balsamic vinegar or sprinkle fresh herbs before serving.

Mindful Kitchen Moment

As you chop and stir, notice the colors — the deep magenta of beets, the sunset hue of sweet potatoes, the creamy white of parsnips. Cooking with awareness connects us to the cycle of the seasons and the nourishment nature provides.

Serving Ideas

These roasted root vegetables pair beautifully with any fall meal — alongside a cozy soup, over quinoa, or as a base for a grain bowl. They also reheat beautifully, making them a practical and delicious meal prep option for the week ahead.

A Note on Gratitude

November invites us to give thanks for simple pleasures — the warmth of the oven, the scent of herbs, the way a humble root transforms into something golden and sweet. May your kitchen be a place of nourishment, reflection, and gratitude this season.