Strawberries and Cream Scones

Strawberries and Cream Scones
8 servings

2 cups flour
1/3 cup sugar
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon lemon zest
1/4 cup butter, cubed
2/3 cups half and half
1 cup chopped fresh strawberries
2 teaspoons sugar

Combine flour, sugar, baking powder, salt and lemon zest.  Cut in butter.  Add half and half and mix until just combined.  Gently stir in strawberries.  Pat dough in to a flattened circle.  Cut into 8 wedges.  Separate wedges and sprinkle each with sugar.  Bake at 425° for 15-20 minutes or until done.  Serve warm and enjoy!

Linked to Sweet Indulgences Sunday, Gooseberry Patch Recipe Roundup.

Farmhouse Breakfast Skillet

Farmhouse Breakfast Skillet
12 servings

1/4 cup butter
1 small onion, diced
1 bell pepper, diced
1 package microwave bacon, prepared according to package directions
6 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup milk
2 cups shredded cheddar cheese
1 1/2 cups shredded swiss cheese
4 cups country style frozen hash browns, thawed

Preheat oven to 350°.  On stovetop, melt butter in skillet.  Saute onions and peppers until tender.  Crumble bacon into skillet.  Combine eggs, seasonings, milk, cheeses and hash browns.  Pour into skillet, stir until combined and spread evenly. Transfer skillet to oven and bake for 40 minutes.  Let set 10 minutes before slicing and enjoy!