Breakfast Wine Trail Recipes!

Enjoy the delicious treats along the Breakfast Wine Trail? Now, you can make your own breakfast food pairings at your own home. Listed below are top most requested recipes from the event!

Mountain Valley Winery

Peach Pie Scones with a Vanilla Glaze

Ingredients

Scones

  • 2 cups + 2 Tbsp of all purpose flour
  • 1/3 cup of brown sugar
  • 1Tbsp baking powder
  • ½ tsp salt
  • ½ cup of unsalted butter. Cubed and cold
  • 1 egg
  • ¼ cup of heavy whipping cream, plus more for brushing
  • ¼ cup of sour cream
  • 2 tsp vanilla extract
  • ½ cup fresh peaches, diced

Vanilla Glaze

  • ½ cup powdered sugar
  • 2 tsp vanilla extract
  • 1- tbsp. heavy whipping cream
Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper
  2. In a bowl, mix together flour, brown sugar, baking powder, and salt. Once combined, cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs
  3. Whisk together heavy cream, sour cream, egg, and vanilla extract. Slowly add the wet ingredients into the dry ingredients, and mix until just combined
  4. Stir in the peaches, and mix until just combined
  5. On a well-floured surface, turn out the scone dough and pat into a small disk that’s about a ½’’ think. Cut into 6-8 slices, and transfer to the baking sheet. Brush each scone with just a bit of heavy cream
  6. Bake for 16-18 minutes, or just until golden brown. Allow to cool and enjoy

Glaze

Whisk together powdered sugar, vanilla extract, and 1 Tbsp. of heavy cream. If the glaze is too thick, continue adding in heavy cream, one 1 Tbsp. at a time, until it has reached the desired consistency. Pour over warm scones and enjoy!

Served with Mountain Valley Peach (sweet) or Chardonnay (dry)

 

Lemon Rhubarb Scones with Vanilla Bean Glaze

 

Ingredients

  • 2cups of all purpose flour
  • 2 tsp baking powder
  • ¼ tsp. baking soda
  • ½ tsp kosher salt
  • 1/3 cup of sugar
  • zest from 2 large lemons
  • ½ cup cold, unsalted butter, cut into small pieces
  • ½ cup buttermilk
  • 1 Tsp of freshly squeezed lemon juice
  • 1 tsp. pure vanilla extract
  • 1 large egg, lightly beaten
  • 1 scent cup small chopped rhubarb

For vanilla bean glaze

  • 2 cups powdered sugar
  • 3 T half and half
  • pure vanilla extract
  • vanilla beans scraped from half of a vanilla bean

 

Directions

For the Lemon Rhubarb Scones

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside

In a medium bowl, stir together flour, baking powder, baking soda, salt, sugar, and lemon zest, breaking up any clumps of lemon zest. With a rigid pastry blender or two knives, cut in butter until mixture resembles coarse meal. Make a well in the center, and then add buttermilk, lemon juice, vanilla, and egg. Stir just until combined, taking care to not over mix. Gently fold in rhubarb, just until barely combined.

Transfer dough to a lightly floured work surface and gently knead 2 or 3 times to bring it all together. Pat dough into a 7” diameter circle and cut into 8 wedges. Transfer wedges to the prepared baking sheet. Bake until scones are puffed and golden brown, 12 to 14 minutes. Remove pan from oven and let scones sit on baking sheet for a couple minutes before removing to a wire rack.

For Vanilla Bean Glaze

While scones are slightly warm, prepare the glaze. In a small bowl, whisk together all glaze ingredients until smooth. If the glaze is a bit stiff, add another teaspoon of vanilla extract or half and half. Drizzle the vanilla bean glaze over the scones using a spoon. Allow icing to set completely, and then serve.

Scones are best eaten on the day they are baked. To revive leftover scones’ flaky texture the following day, preheat a cooking oven to 300 degrees in the oven. Place any number of scones on the stone and warm for 5 minutes.

Served with Mountain Valley Peach (sweet) or Chardonnay (dry)

 

Sugarland Cellars

Nutella Banana Muffins

Recipe credit to: Desiree Campbell

Ingredients

  • 4 large ripe bananas
  • 1 cup butter
  • 2 eggs
  • 2 cups of sugar
  • 4 cups of flour
  • ½ tsp. salt
  • ½ cup warm water
  • 2 tsp. baking soda
  • 1 cup of Nutella
  • 1 cup of Chocolate Chip
Instructions
  1. Peel and mash the bananas
  2. Cream butter, sugar and eggs
  3. Add flour and salt to the creamed mixture. Mix well. After you add these two ingredients the mix will turn into soft crumbs
  4. Dissolve baking soda in warm water and add to mixture
  5. Blend in the mashed bananas and chocolate chips
  6. Pour the mixture into a muffin pan, over half full
  7. In a microwave-safe bowl microwave, the Nutella for 10 to 15 seconds or until it is thick but easy to pour. Pour 1 TB of Nutella in the middle of each muffin dough and use the tip of a knife to make a design with the Nutella
  8. Bake at 350 degrees for 30 minutes to 35 minutes or until muffins are cooked

Served with Wiley Oakley (sweet) or Century Red (Dry)

Hillside Winery

Blueberry Breakfast Cake

Ingredients

  • ½ cup of unsalted butter at room temperature
  • 2 teaspoons lemon zest
  • A cup of sugar
  • 1 egg at room temperature
  • 1 teaspoons baking powder
  • 1 teaspoon of kosher salt
  • 2 cups of fresh blueberries
  • ½ cup of buttermilk
  • 1 tablespoon of turbinado sugar, for sprinkling on top
Instructions
  1. Preheat oven to 350 degree (F), and prepare a 9×9 square pan with cooking spray.
  2. In a large bowl, beat butter, sugar and lemon zest together until light and fluffy
  3. Add the egg and vanilla. Beat on medium speed until completely combined
  4. In a small bowl, whisk together 1 and ¾ cup flour, baking powder and salt
  5. Toss remaining ¼ cup flour with blueberries, and set aside
  6. Add a third of the flour to the butter and sugar mixture. Beat until just moistened
  7. Add half the buttermilk, and beat until just combined
  8. Add half of remaining flour, followed by remaining buttermilk, then the remaining flour, beating until just combined after each addition
  9. Carefully fold in blueberries, be careful not to smash them
  10. Spread the batter into the prepared pan. Sprinkle with turbinado sugar
  11. Bake for 35 to 45 minutes or until a cake- tester comes out clean
  12. Allow to cool 15 minutes before serving
  13. Enjoy!

Served with Hillside Spumante (sweet, bubbly) or Sonata (dry, bubbly)