Sunday Brunch: Warm Cinnamon Scone Recipe

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Yield: 8 scones.

Scone Recipe Ingredients:

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Scone Recipe Directions:

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Whether you want to serve this warm scones recipe for your next Sunday brunch or you freeze them and enjoy them at a later date, they will always be delicious! We also love eating them with warm strawberry preserves! Who can resist an easy pastry that makes your entire home smell lovely? Looking for more scone recipes on Stagetecture? Take a look at this scone recipe.

Want to Know How to Make Scones from the pros?

Alton Brown of the Food Network has a great and simple scone recipe. Learn how to make scones with his simple directions. The best 50 Scone cookbook is a great resource if you’re looking for more delicious recipes.

For more brunch recipes on Stagetecture, click here.

Who doesn’t love the smell of fresh baked breads in their home especially banana bread? Bananas are a great source of potassium. This is a mineral that your body needs to operate normally. Potassium helps your muscles and nerves communicate properly. If you want to supplement your body with potassium, eating a banana is a great source.

To enhance your eating pleasure, try a gluten-free banana bread. This is a delicious recipe that you can easily make at any time of the day.

Fresh Baked Gluten-Free Banana Bread

Image via: Two Peas and their Pod

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Ingredients

• 1 cup boiling water
• 1/2 cup chopped dates
• 4 large eggs
• 2 cups mashed, very ripe bananas (about 4)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1 1/2 cups brown rice flour
• 1/2 cup sorghum flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup butter, melted
• 1/2 cup chopped walnuts

Image via: Recipe Girl

Directions

1. Preheat oven to 350°. Pour 1 cup boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
2. Lightly beat eggs with a whisk in a large bowl. Whisk in bananas and next 3 ingredients until blended.
3. Stir together brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a lightly greased 9- x 5-inch loaf pan.
4. Bake at 350° for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Indulge yourself with the sweet taste and aroma of the gluten-free banana bread. This recipe is a great dessert or snack when you’re alone or with the whole family.

For more food recipes on Stagetecture, click here.

Stagetecture’s

Best of 2013 – #2

Today we continue the countdown of Stagetecture’s Best of 2013 based on most trafficked posts by you, the readers. Yesterday you saw #3 was Sunday Brunch:Perfect French Toast, and today we continue to #2 – Sunday Brunch: Warm Cinnamon Scones. I’m starting to think you all love Sunday brunch food just as much as I do!

First Featured – Entry #2504, June 8, 2013

Happy Sunday Stagetecture readers. Is there anything better than the fresh smell of warm cinnamon? Whether it’s in oatmeal, your favorite hot drink, or from a warm breakfast bed, cinnamon makes Sundays wonderful. Today, I bring you a warm apple cinnamon scones recipe from Taste of Home. Whether you serve these fresh or freeze them for later, you will love these scones anytime!

Sunday Brunch: Warm Cinnamon Scones

Image via: King Arthur Flour

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Yield: 8 scones.

Ingredients

2 cups all-purpose flour
2/3 cup toasted wheat germ
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/3 cup cold butter
1 large tart apple, peeled and chopped
1/2 cup milk
1/4 cup honey

TOPPING:

2 teaspoons wheat germ
2 teaspoons sugar
1/4 teaspoon ground cinnamon

Image via: King Arthur Flour

Directions

1. In a large bowl, combine the flour, wheat germ, baking powder, cinnamon, baking soda, salt and nutmeg. Cut in the butter until mixture resembles coarse crumbs. Combine the apple, milk and honey; add to dry ingredients just until moistened.

2. Turn onto a floured surface and knead gently 5-6 times. Gently pat dough into a 9-in. circle, about 1/2 in thick. Combine the topping ingredients; sprinkle over dough. Cut into eight wedges.

3. Separate wedges and place 1 in. apart on a greased baking sheet. Bake at 400° for 15-18 minutes or until lightly browned. Remove from pan to a wire rack. Serve warm.

Let us know how you enjoyed these Warm Cinnamon Scones!

For more brunch recipes on Stagetecture, click here.

Check back to see all of the Best of 2013 & look back at the Stagetecture’s Best of 2012, here.

A bite of cinnamon rolls for breakfast this holiday season is a superb way to start your day. The sweetness and texture of cinnamon rolls are just so hard to resist. So, why not make this delicious Cinnamon Roll recipe complete with cream cheese icing? This will definitely give you a sweet and delicious holiday breakfast treat.

Cinnamon Roll Recipe: Holiday Breakfast Idea

Image via: Half Baked Harvest

Ingredients

1 (1/4-oz.) envelope active dry yeast
1/4 cup warm water (105° to 115°)
1 teaspoon granulated sugar
1/2 cup butter, softened
1 cup granulated sugar, divided
1 teaspoon salt
2 large eggs, lightly beaten
1 cup milk
1 tablespoon fresh lemon juice
4 1/2 cups bread flour
1/4 teaspoon ground nutmeg
1/4 to 1/2 cup bread flour
1 cup chopped pecans
1/2 cup very soft butter
1/2 cup firmly packed light brown sugar
1 tablespoon ground cinnamon
Cream Cheese Icing

Image via: Cooking Classy

Procedure

1. Combine first 3 ingredients in a 1-cup glass measuring cup; let stand 5 minutes.
2. Beat 1/2 cup softened butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 1/2 cup granulated sugar and 1 tsp. salt, beating at medium speed until light and fluffy. Add eggs and next 2 ingredients, beating until blended. Stir in yeast mixture.
3. Combine 4 1/2 cups bread flour and 1/4 tsp. nutmeg. Gradually add flour mixture to butter mixture, beating at low speed 1 to 2 minutes or until well blended.
4. Sprinkle about 1/4 cup bread flour onto a flat surface; turn dough out, and knead until smooth and elastic (about 5 minutes), adding up to 1/4 cup bread flour as needed to prevent dough from sticking to hands and surface. Place dough in a lightly greased large bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 1/2 to 2 hours or until doubled in bulk.
5. Meanwhile, preheat oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through.
6. Punch dough down; turn out onto a lightly floured surface. Roll into a 16- x 12-inch rectangle. Spread with 1/2 cup very soft butter, leaving a 1-inch border around edges. Stir together brown sugar, cinnamon, and remaining 1/2 cup granulated sugar, and sprinkle sugar mixture over butter.
7. Top with pecans. Roll up dough, jelly-roll fashion, starting at 1 long side; cut into 16 slices (about 1 inch thick).
8. Place rolls, cut sides down, in 2 lightly greased 10-inch round pans. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
9. Bake at 350° for 20 to 22 minutes or until rolls are golden brown. Cool in pans 5 minutes. Brush rolls with Cream Cheese Icing. Serve immediately.

The whole ingredients make at least 16 Cinnamon Roll recipe with cream cheese frosting. Take your first bite and enjoy the rest of the rolls!

For more brunch ideas on Stagetecture, click here.

Comfort food can calm your soul and ease those erratic nerves and I believe that pumpkin bread does just that. A slice of moist spiced pumpkin bread in the winter can do wonders to lift your spirit. The wonderful smell of freshly baked spiced pumpkin bread recipe will fill your home with the warmth of cozy winter days.

Here is a gluten free recipe that can be whipped up in no time.

Gluten Free Spiced Pumpkin Bread

Image via: Pinterest

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Ingredients:

210 grams gluten-free all-purpose flour mix
1 1/2 teaspoons psyllium husk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 cup pumpkin puree
2 eggs
1/2 cup brown sugar
1/2 cup sugar
100 grams oil
1 teaspoon vanilla extract

Image via: Proof of the Pudding

Directions:

Preparing to bake. Heat the oven to 350 degrees F. Grease and flour a 9-by 5-inch loaf pan.

Whisk together the flour mix, psyllium husk, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.

Put the pumpkin puree into the bowl of a stand mixer. (You can also stir this by hand.) With the mixer running on low speed, add 1 egg. When it is fully incorporated into the puree, add the second egg. When it is incorporated, add the brown sugar and white sugar. When they have disappeared into the puree, add the oil and vanilla extract. Stir until combined.

With the mixer running, add the flour mixture, a bit at a time, until the flour is fully incorporated. Keep the mixer running on medium speed and let the batter grow airy.

Pour the batter into the prepared pan.

Slide the loaf pan into the oven. Bake until the edges of the pumpkin bread are starting to come away from the edges of the pan and a toothpick inserted into the center of the pumpkin bread comes out clean, 45 to 50 minutes.

Allow the bread to cool in the pan for 20 minutes then turn it out onto a cooling rack. Do not slice the pumpkin bread until it has cooled to room temperature.

Enjoy your gluten free spiced pumpkin bread recipe with hot coffee. Bake a few extras and gift them to people around you.

For more recipes on Stagetecture click here.

Happy Sunday! Is there any aroma better than smelling fresh waffles being made on Sunday morning? Today, try this breakfast recipe for homemade cinnamon banana waffles for your family. From the fresh bananas to spicy cinnamon garnish you will love this delicious way to start your Sunday. Thanks Southern Living for this yummy recipe.

Homemade Cinnamon Banana Waffles

Image via: Becky Luigart-Stayner

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Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup buckwheat flour
1/4 cup ground flaxseed
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups fat-free milk
3 tablespoons butter, melted
2 large eggs, lightly beaten
1 large ripe banana, mashed
Cooking spray

Image via: Adventures in Feud

Directions:

1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, flaxseed, and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk.

2. Combine milk, butter, and eggs, stirring with a whisk; add milk mixture to flour mixture, stirring until blended. Fold in mashed banana.

3. Preheat a waffle iron. Coat iron with cooking spray. Spoon about 1/4 cup batter per 4-inch waffle onto hot waffle iron, spreading batter to edges.

4. Cook 3 to 4 minutes or until steaming stops; repeat procedure with remaining batter.

For more breakfast recipes on Stagetecture, click here.

Happy Sunday! Who’s craving a scrumptious recipe for a moist coffee cake to enjoy this weekend? Today I feature a yummy recipe featuring ripe blueberries and tangy rhubarb for your family. Whether you want to make it now and freeze for a brunch you are having in a few weeks, or you want to make it today – delight your tastebuds with this tasty blueberry coffee cake.

Blueberry & Rhubarb Coffee Cake

Image via: Wolfermans

Ingredients

Crumb Topping

1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine

Coffee Cake

2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
1 egg
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb

Vanilla Glaze

1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla

Image vie: A Cup of Jo

Directions

1. Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray.

2. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside.

3. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.

4. Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired.

5. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.

For more food recipes on Stagetecture, click here.

Happy Mother’s Day! To all of the Mom’s past and present and female figures that we share this day with, enjoy this day of celebration in your honor! If you are looking for a recipe to start the day with – try this sticky bun cinnamon rolls recipe from All recipes. Who doesn’t love the perfect sticky pecans roll to get them excited for the day?  Enjoy!

Mother’s Day Sticky Pecan Cinnamon Rolls

Image via: Pinterest

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Ingredients

1 teaspoon white sugar
1 (.25 ounce) package active dry yeast
1/2 cup warm water (110 degrees F/45 degrees C)
1/2 cup milk
1/4 cup white sugar
1/4 cup butter
1 teaspoon salt
2 eggs, beaten
4 cups all-purpose flour

3/4 cup butter
3/4 cup brown sugar
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tablespoon ground cinnamon

Image via: Jenny Steffens

Directions

1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.
2. In a large bowl, combine the yeast mixture, milk mixture, eggs and 1 1/2 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9×13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside. Melt remaining butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.
5. Turn dough out onto a lightly floured surface, roll into an 18×14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
6. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

For more Mother’s Day ideas and recipes, click here.

Looking for a little pick-me-up when getting ready for the morning, then create this delicious vegan banana bread protein bars recipe to start.  They will give you the energy and nutrition that we keep you going all day long and strong.  Just follow the recipe and enjoy!

 Vegan Banana Bread Protein Bars

Image via: Healthfully Me

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Ingredients

Dry Ingredients

1. 2/3 cup fo Gluten-Free Rolled Oats
2. ½ cup of Raw Buckwheat Groats, ground into flour
3. ¼ cup of Shredded Unsweetened Cococnut
4. 3 tablespoons of Chia Seeds
5. 3 tablespoons of Mini Dark Chocolate Chips
6. ¼ teaspoons of cinnamon
7. ¼ teaspoons of Fine Gran Sea Salt

Wet Ingredients

1. ¾ cup of Mashed Ripe Banana (about 2 small-medium)
2. ½ cup of Natural Smooth Peanut Butter
3. ¼ cup of Coconut Nectar Syrup (or brown rice syrup)
4. 1 teaspoon of Pure Vanilla Extract

Image via: Edible Perspective

Instructions

1. Preheat the oven to 350 degrees F.
2. Line an 8-inch square pan with 2 pieces of parchment paper, one going each way.  If you want the parchment to stay securely then spray the base of the pan with olive oil and repeat the process for the next paper to.
3. Add the raw buckwheat groats into a high-speed blender and blend on high until a fine flour forms.  Then whisk all dry ingredients together in a mixing bowl.
4. Mash the bananas until they are smooth, measure out the ¾ cup, then stir together the banana and all of the wet ingredients in a bowl.
5. Now, add the wet mixture to the dry mixture and stir well until the mixtures have combined.  AS a result the dough will be very sticky.
6. Scoop batter into prepared pan and place a piece of parchment paper on top of the batter and press it down to spread out the batter evenly.  You can also remove the paper and wet your hands lightly and spread it out that way.  Be sure to have lain out as even as possible.
7. Put the pan in the oven and bake for 22-26 minutes or until the edges are golden brown and the bread is firm to touch.  Let the pan completely cool (about an 1 hour) before removing and slicing the bars.
8. After the pan has cooled, using a knife begin cutting the mold into bars. Then eat!

For more healthy food ideas on Stagetecture, click here.

If you love peaches, here’s a twist on how you serve it better! This will make your appetite burst with a soothing aroma of vanilla wine combined with the delicious flavor of peach. Bear in mind that the peaches need a few hours to chill, which is why you need to plan it ahead. This is a simple dish that you can do all over again.

Holiday Peaches Soaked In Vanilla Wine Recipe

All images and recipe via

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Ingredients

• 2 cups (500 ml) dryish white wine
• 1/4 cup honey
• 1 vanilla pod, split
• 4 medium peaches, washed, stems removed but left whole

Directions

1. In a saucepan that will fit your peaches snugly, stir together the wine and honey. Run the blunt end of a knife across the vanilla bean to scrape out the seeds, add the seeds to the saucepan, along with the pod itself.
2. Bring the wine mixture to a boil over medium heat, and then reduce the heat to a simmer, stirring occasionally. Allow the wine to bubble gently for a few minutes, until the honey is melted and the mixture starts to thicken just a bit. Carefully lower the peaches into the barely-simmering liquid — they should be submerged — and cook gently for 5 minutes.
3. Remove from the heat, flip the peaches over, and cover with a lid. Set aside to cool to room temperature, then chill the peaches for at least 8 hours, preferably overnight.
4. When you’re ready to eat, carefully remove a peach from the liquid. Gently pinch the skin with your fingers and it should pull away from the flesh. Peel the peach and place it back into the liquid. Repeat with the remaining fruit.
5. Thin some crème fraîche with a bit of the wine mixture; it’s nice at a pouring consistency. To serve, place a peach in a bowl, spoon over some of the wine, followed by the crème fraîche.

The presentation is incredibly sexy and gorgeous. You will certainly consider this in your family gatherings or special occasions to please your guests. This is not just your ordinary summer menu but is best for all seasons.

For more drink recipes on Stagetecture, click here.

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