Blueberry Lemon Scones

 2 C. spooned and leveled flour
1 Tbls. baking powder
3 Tbls Sugar
1/2 tsp. coarse salt
1 Tbls lemon zest
6 Tbls chilled butter, cubed
1 C blueberries
3/4 C half & half

ICING
1 C. powdered sugar
1 tsp. lemon zest
1 tsp. lemon juice
2 Tbls half and half, combine til completely smooth, should be thick but pourable.

Preheat oven to 400*.  Whisk dry ingredients then add butter. Work butter into flour with hands.  Add in blueberries and toss. Add half & half and gently combine til it comes together and forms a soft dough, don't overmix or scones will be tough.  Turn onto a floured surface, gently pat into 1 inch circle, cut into 6 equal wedges, transfer to a parchment lined pan and bake at 400* for 16 minutes.  Let cool for about 10 minutes.  Mix glaze mixture and then dunk the scone tops into glaze. Let glaze set completely before eating.

Baked French Toast Casserole

 18 slices of potato bread
1 cup brown sugar
2 Tbls Cinnamon
1/4 tsp. salt
2 1/2 C. Whole Milk
6 eggs
1 Tbls. Vanilla
Toasted Almonds (optional)

Butter a 9*13 Pan.  Preheat oven to 350*. layer about 1/4 cup of the cinnamon/sugar layer on the bottom. Layer 6 pieces of bread on top, Brush bread with melted butter and sprinkle with 1/4 cup sugar and repeat 3 times.  Mix vanilla, milk and eggs and pour over the top.  Finish with one more layer of sugar and almonds.  Bake for 30 minutes.  This can be prepared 12 hours ahead of time, covered and put in the fridge and bake as directed in the morning.