Banana Bread Scones, Panzanella & Sausage Fennel Ragù

Banana Bread Scones, Panzanella & Sausage Fennel Ragù

A4113f7cc8c2fc3cc96eb640f4534c625dde976e?w=240&h=240&fit=crop
Faith Durand
Sep 9, 2011

What's for breakfast this weekend? May we suggest this scone version of the classic quick bread? These scones will light up the breakfast table. And if you have a few left over for next week, they won't leave crumbs in the bottom of your bag and they make for a very satisfying mid-day snack. We also have a rich fennel and sausage ragu, and a bright tomato bread salad. There's a raw fig dessert (beautiful!) and more — check out all these new recipes from the past week.

Banana Bread Scones with Brown Sugar Glaze
Panzanella with Mint and Anchovy
Honey Ginger Balsamic Glazed Beets
Sausage & Fennel Ragù
Adzuki Bean Salad
Boiled Vegetable Salad with Umeboshi-Scallion Dressing
Fresh Figs with Cashew Cream

Last Week's Recipes: Jam-Filled Biscuits, Beef Stroganoff & Italian Chopped Salad

(Images: See linked recipes for full image credits)

Created with Sketch.