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.

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.

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.