sourdough baking

Maple Pecan Sourdough Scones with Maple Pecan Glaze

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Maple Pecan Sourdough Scones with Maple Pecan Glaze

There is something about a warm scone on a cool fall morning that makes the whole house feel a little more like home.

These Maple Pecan Sourdough Scones are tender and buttery with just the right amount of sourdough tang, sweet maple syrup, crunchy pecans, and warm cinnamon and nutmeg. And because apparently a maple scone wasn’t quite cozy enough on its own, they are finished with a simple maple pecan glaze.

These are the kind of scones I imagine alongside a steaming cup of coffee while the leaves are changing outside and the kitchen smells like butter, maple, and toasted pecans.

They are also a wonderful way to use sourdough discard or extra starter.

Maple Pecan Sourdough Scones

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup cold unsalted butter, cut into small cubes
  • ½ cup sourdough discard or unfed sourdough starter
  • ½ cup pure maple syrup
  • ?–½ cup heavy cream or milk, as needed
  • ½ cup chopped pecans

For the tops:

  • A little heavy cream or milk for brushing
  • A sprinkle of coarse sugar, optional

Instructions

Preheat your oven to 400°F and line a baking sheet with parchment paper.

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

Add the cold butter and work it into the flour mixture with a pastry cutter, your fingers, or two knives until the mixture resembles coarse crumbs with some small pieces of butter still visible.

Stir in the chopped pecans.

Add the sourdough discard and maple syrup. Begin gently mixing, adding the cream a little at a time until the dough just comes together.

Don’t overwork it. A slightly shaggy dough is exactly what you want for tender scones.

Turn the dough onto a lightly floured surface and gently bring it together. Pat it into a circle about 1 inch thick.

Cut into 8 wedges and place them on the prepared baking sheet, leaving a little space between each one.

For especially flaky scones, place the shaped scones in the refrigerator for about 15–20 minutes before baking. This gives the butter a chance to firm back up.

Brush the tops lightly with cream and sprinkle with coarse sugar if desired.

Bake for approximately 18–22 minutes, or until the scones are lightly golden around the edges and baked through.

Let them cool for a few minutes while you make the glaze.

Maple Pecan Glaze

Ingredients

  • 1 cup powdered sugar
  • 2 tablespoons pure maple syrup
  • 1–2 tablespoons milk or cream
  • ¼ teaspoon cinnamon
  • 2 tablespoons finely chopped pecans
  • Tiny pinch of salt

Instructions

Whisk together the powdered sugar, maple syrup, cinnamon, and salt.

Add the milk or cream a little at a time until you reach a thick but pourable glaze.

Drizzle generously over the slightly warm scones and sprinkle with the chopped pecans.

Let the glaze set for a few minutes before serving.

A Little Fall Magic

These are best served warm, preferably with a cup of coffee or tea and absolutely no reason to rush.

The maple adds a soft sweetness without overpowering the scone, while the pecans bring that buttery crunch that makes fall baking so comforting. The cinnamon and nutmeg are subtle, but they give the whole kitchen that familiar autumn smell.

And if you happen to have one left the next morning?

Warm it for a few seconds and pour yourself another cup of coffee.

That’s not leftovers.

That’s breakfast.

Sourdough Crunchy Granola Recipe | Easy Sourdough Discard Granola

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Sourdough Crunchy Granola: A Simple, Nourishing Way to Use Your Discard

There is something about homemade granola that feels like coming home.

Maybe it is the smell of oats, cinnamon, and maple slowly toasting in the oven. Maybe it is knowing exactly what went into the bowl. Or maybe it is the simple pleasure of turning something that might have been discarded into something nourishing and delicious.

For September, I am exploring what it means to be Rooted in Foundation—the simple things that help us feel steady, nourished, and connected to ourselves.

And honestly? Baking is one of those things for me.

This sourdough crunchy granola is one of my favorite ways to use extra sourdough discard. The discard adds a subtle tang and helps create those wonderful crunchy clusters that make homemade granola so satisfying.

It is wonderful over yogurt, with fresh fruit, sprinkled over a smoothie bowl, or simply eaten by the handful straight from the jar.

Why I Love This Granola

This recipe is:

  • Crunchy and full of clusters
  • Not overly sweet
  • A delicious way to use sourdough discard
  • Easy to customize
  • Perfect for breakfast or an afternoon snack
  • Made with simple pantry ingredients

And perhaps best of all, it turns something that might otherwise go to waste into something wonderful.

That feels pretty rooted to me.

Sourdough Crunchy Granola

Ingredients

Dry ingredients

  • 3 cups old-fashioned rolled oats
  • ½ cup chopped pecans or walnuts
  • ½ cup pumpkin seeds
  • ¼ cup unsweetened coconut
  • 2 tablespoons ground flaxseed
  • 1 teaspoon cinnamon
  • ½ teaspoon sea salt

Wet ingredients

  • ½ cup sourdough discard
  • ? cup pure maple syrup
  • ¼ cup melted coconut oil or butter
  • 1 teaspoon vanilla extract

Optional additions after baking

  • Dried cranberries
  • Raisins
  • Dried cherries
  • Chopped dark chocolate
  • Additional coconut
  • Pumpkin seeds or other nuts

Instructions

1. Prepare the oven

Preheat your oven to 325°F.

Line a large baking sheet with parchment paper.

2. Mix the dry ingredients

In a large bowl, combine the oats, nuts, pumpkin seeds, coconut, flaxseed, cinnamon, and salt.

Give everything a good stir so the ingredients are evenly distributed.

3. Mix the wet ingredients

In a separate bowl, whisk together the sourdough discard, maple syrup, melted coconut oil or butter, and vanilla.

The sourdough discard helps bind the mixture together, which is part of what gives this granola its wonderful cluster texture.

4. Bring it all together

Pour the wet ingredients over the oat mixture.

Stir thoroughly until everything is evenly coated.

5. Press it down

Spread the granola onto your prepared baking sheet.

This is important: don’t just spread it loosely.

Use the back of a spatula or spoon to gently press the mixture into a fairly even layer.

This helps encourage those beautiful clusters.

6. Bake

Bake for approximately 30–40 minutes, checking around the 20-minute mark.

If your oven has hot spots, rotate the pan halfway through.

You are looking for a beautiful golden-brown color and a dry, toasted appearance.

7. Don’t touch it!

This may be the hardest part.

Remove the granola from the oven and let it cool completely on the baking sheet before breaking it apart.

As it cools, it becomes crisp and the clusters firm up. This cooling period is one of the keys to getting that crunchy texture.

Once completely cool, break it into whatever size clusters you like.

Then add any dried fruit or chocolate you want.

My Favorite Ways to Enjoy It

I love this granola:

Over Greek yogurt with fresh berries and a drizzle of honey.

With milk as a simple homemade breakfast cereal.

On a smoothie bowl for a little extra crunch.

By the handful when I need a quick snack.

And it makes a beautiful homemade gift tucked into a jar with a simple ribbon.

Make It Your Own

One of the best things about granola is that you really don’t have to follow the rules.

Try:

  • Pecans + dried cranberries
  • Almonds + coconut
  • Pumpkin seeds + dried cherries
  • Walnuts + dark chocolate
  • Pumpkin spice + pecans for an autumn version

Just remember that delicate ingredients like chocolate and many dried fruits are best stirred in after the granola has cooled.

The Foundation of Homemade

There is something deeply grounding about making food from scratch.

It slows us down.

We measure. We stir. We wait.

And then we get to enjoy the result.

Maybe being rooted isn’t always about doing something profound.

Maybe sometimes it is simply standing in your kitchen, stirring a bowl of oats, listening to the oven hum, and remembering that nourishment can be simple.

What are the little things that help you feel rooted?

For me, baking is definitely one of them.

Storage

Once completely cool, store your granola in an airtight container at room temperature.

For the best texture, make sure the granola is completely cool before sealing the container.

Recipe at a Glance

Prep: 10 minutes
Bake: 30–40 minutes
Yield: Approximately 5–6 cups
Difficulty: Easy

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

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.

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.

Sourdough Discard Chocolate Chip Cookies

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These sourdough discard chocolate chip cookies are so good! The sourdough gives them moisture and a bit of tangy goodness.

I’ve been making sourdough bread for about six months and have mastered a few of the discard recipes like banana muffins, waffles, English muffins and crackers. If you aren’t sure what I am talking about the “discard” is the stuff you would throw away when feeding your starter—I keep mine in a jar in the fridge so when I get the push to bake something, I have extra for some fun recipes.

I am a huge fan of cookies but rarely make them because I have zero self control when it comes to cookies. Thankfully I have a house full of people coming this weekend who will gobble these up in no time.

Sourdough Discard Chocolate Chip Cookies Recipe

*This recipe requires you to chill the cookie dough for at least 2 hours FYI! Don’t skip this step because it will help your cookies bake up the best!

Ingredients:

• 1 3/4 + 1 Tablespoon all-purpose flour

• 1 tsp. salt

• 1/4 tsp. baking soda

• 1/2 tsp. baking powder

• 1 large egg

• 1/2 cup sourdough discard

• 1 tsp. vanilla extract

• 1 stick of butter

• 1/2 cup light brown sugar

• 1/2 cup white sugar

• 1 1/2 cups of semi-sweet chocolate chips (butterscotch chips are great, too!)

How to Make Sourdough Discard Chocolate Chip Cookies

1. In a large bowl mix all your dry ingredients. Use a fork to whisk together the flour, baking soda, baking powder and salt and then set aside.

2. In a separate smaller bowl, mix together the egg, sourdough discard and vanilla. Set aside.

3. In a mixer add your cold, cubed butter and both the brown and white sugar. Beat on low-speed until the mixture forms small crumbles. This shouldn’t take more than 1 minute. Add the chocolate chips and mix for another 30 seconds. You can also hand mix just make sure everything gets incorporated well.

4. Add all your dry ingredients and mix on low-speed for about 30 seconds or a few minutes by hand. Once the dough begins to pull away from the bowl, you’re good! Don’t over mix.

5. Make small balls of dough either with a cookie scoop or a large spoon. Place on a parchment paper lined cookie sheet. Put cookie sheet in the refrigerator for at least 2 hours. I have also used a mini muffin pan like this, or in a pinch for time made cookie bars using a baking pan like this.

6. Bake for 15 minutes at 375 degrees or until golden brown.

If you happen to have any left, you can store in an air tight container and these also freeze really well. I also love to give a little gift to others using this cute boxes you can write a special message on.

Yum!