small batch 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.

Peach Cobbler Sourdough Muffins

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There’s something magical about opening the freezer and pulling out a taste of last summer. These Peach Cobbler Sourdough Muffins are made with the golden sweetness of Palisade peaches I froze at their peak last year—and let me tell you, the flavor is still sunshine in every bite. Any frozen peaches will do, though.

Soft and tender from the sourdough discard, filled with juicy chunks of peach, and topped with a warm cobbler-style cinnamon crumble, these muffins are pure comfort. A little tangy, a little sweet, and everything you want in a late spring or early summer treat.

Perfect for slow mornings, afternoon tea, or a thoughtful gift for someone who needs a little homemade goodness.

Peach Cobbler Sourdough Muffins

Makes 12 muffins

Ingredients

For the muffins:

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or more all-purpose)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup coconut sugar or brown sugar
  • 1/2 cup sourdough discard
  • 1/2 cup milk of choice
  • 1/3 cup melted butter or coconut oil
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup frozen peaches, diced (don’t thaw)

For the cobbler topping:

  • 1/4 cup flour
  • 2 tbsp brown sugar
  • 1/4 tsp cinnamon
  • 2 tbsp cold butter or coconut oil

Instructions

  1. Preheat oven to 375°F and line or grease a muffin tin.
  2. In a large bowl, whisk together the flours, baking soda, baking powder, salt, cinnamon, nutmeg, and sugar.
  3. In a separate bowl, mix the sourdough discard, milk, melted butter, egg, and vanilla.
  4. Gently fold the wet ingredients into the dry ingredients until just combined.
  5. Fold in the frozen peach pieces (keep them frozen so they don’t make the batter soggy).
  6. Spoon batter evenly into the muffin cups.
  7. Make the cobbler topping: In a small bowl, mix the flour, sugar, and cinnamon. Cut in the butter with a fork or your fingers until crumbly. Sprinkle on top of each muffin.
  8. Bake for 18–22 minutes, or until a toothpick comes out clean and the tops are golden.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Why I Love These Muffins

  • A delicious way to use sourdough discard
  • Nostalgic summer flavor from Palisade peaches
  • The crumble topping gives it a cozy, cobbler vibe
  • Not too sweet—just right for breakfast or snack time
  • Easy to freeze and reheat

If you have peaches in your freezer and sourdough discard in your fridge, this recipe is calling your name.

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