Lindsay's Recipes

Source:  Belly Full  (adapted) Ingredients: 1 cup flour 1/2 tablespoon baking powder 1 1/2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons cold butter, cut into small pieces 6 small strawberries, hulled and diced 1 lemon 1/4 + 1/8 cup half and half, plus more for glaze 3/4 cup powdered sugar Directions: In a large mixing bowl combine flour, baking powder, sugar and salt. Cut in the butter with a pastry cutter. Add the strawberries and the zest of the lemon, tossing lightly to coat. Add the half and half and gently mix just until everything is incorporated, do not over mix. Shape the dough into a 1-inch thick disk and place it on a lightly floured surface. Lightly flour the surface of the dough if necessary so that it won't stick to your hands. Cut the disk into 4 equal parts. Place each part on a baking sheet lined with parchment paper. They should not touch. Bake at 425 for 16-18 minutes. Allow the scones to cool for a few minutes before glazing. To make the glaze, mix the powde

Source:  Mix & Match Mama Ingredients: 3 eggs 2/3 cup milk 3/4 cup flour 1/2 teaspoon vanilla 1 tablespoon lemon zest (optional) 3 tablespoons butter powdered sugar, maple syrup or nutella berries or sliced bananas Directions: Place a large oven-safe skillet in the oven and preheat to 450. Meanwhile, in a large bowl whisk together the eggs and milk. Slowly add in the flour and then the vanilla and lemon zest. Once the oven is heated, remove the skillet and quickly melt the butter in the skillet. Brush the butter around the sides of the skillet. Pour the batter into the pan and return to the oven. Bake until done and golden brown, 12-20 minutes. Serve with desired toppings.