A sweet strawberry scone with lemon glaze is a nice morning treat with a cup of coffee.
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On a recent Saturday morning, I mentioned to my youngest son that I was going to make some strawberry scones. That statement was met with an enthusiastic “OKAY”! When I mentioned the same thing to my husband, his reply was, “I don’t like scones”. But I reminded him that he liked my dried cherry scones and apple cinnamon scones with salted caramel drizzle. He laughed saying those were the exceptions.
These strawberry scones with lemon glaze are just one of the many recipes I chose to make when I was offered the opportunity to preview the new Simple & Delicious Cookbook from Taste of Home. With more than 500 pages chock full of recipes, it took me a couple of days to peruse the book. Now there are dozens of page flags marking recipes I want to try. Taste of Home is well known for having an on-line collection of fabulous recipes. I should know, I’ve made many though the years and there are a few on my blog.
So, in all honesty, I was a bit worried about this strawberry scone recipe as I was kneading the mixture. It was very wet and I wasn’t sure it would hold together or bake well. After I cut the mixture into scone sizes, I used a small spatula to transfer them to my Silpat lined baking sheet. I think the reason the mixture was so wet was because I chose to slice the frozen strawberries early in my preparation allowing them to thaw thus releasing juices. Next time, and there will be a next time, I will make the mixture then slice the berries just before incorporating. You can use store-bought frozen berries but I always have Florida strawberries in my freezer. While they were baking, I checked on them and I should not have worried. The result – perfect! When I offered my son a freshly glazed, warm from the oven scone he eagerly accepted. After devouring it, he asked for a second scone.
So there are some things I really love about this cookbook. Things that set it apart from other cookbooks. It’s a binder. It lays flat when you have it open on the counter and the pages don’t keep closing from the recipe you are making. It’s a binder. (I know, I meant to repeat it.) You can take pages out and keep the recipe next to you rather than the book taking up too much space in your work area. Easily replace it into the book. There are divider tab so you can quickly find the type of recipe you want. Some of the tabs include Finished in 15, 30 Dinners in 30, Make Ahead Magic, Good Mornings, Lunch on the Go and more. 20 different tabs in all with recipes sure to please family and friends. You could readily plan a party, entire meal or week’s worth of meals from this one cookbook. Even better, there are recipes for every skill level of home cook from a young newlywed or college student to the seasoned homemaker.
Find Recipes Easily.
Probably my most favorite feature of this cookbook is the index. The editors not only list the recipes alphabetically but also by ingredient. So, if you have some herbs to use up, head to H and find recipes for herb mix for dipping oil, garlic-herb braid, rosemary-lemon roast chicken and more. Need to use up ground beef? Under G you’ll find bacon cheeseburger pizza, meatball and pasta soup, burrito pie, barbecue party sliders and dozens more.
Strawberry Scones with Lemon Glaze
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 5 tablespoons cold butter cut into 1/4-inch cubes
- 1 1/2 cups plus 2 tablespoons heavy whipping cream divided
- 1 cup frozen unsweetened strawberries sliced
- 2 cups confectioners' sugar
- 3 tablespoons lemon juice
- 1 tablespoon butter melted
- 1 tablespoon 2% milk
- Heat oven to 400 degrees F. In a large bowl combine flour, sugar, baking powder and salt. Cut in cubed butter until mixture resembles coarse crumbs. Stir in 1 1/4 cups heaving whipping cream just until moistened. Fold in strawberries. Turn dough out onto a floured surface; knead 10 times.
- Pat into a 9 x 7-inch rectangle. Cut in half horizontally. Cut each half into four rectangles; separate an place on a greased (or Silpat lined) baking sheet. Brush with the remaining heavy whipping cream.
- Bake 25 - 30 minutes or until golden brown. Remove to a wire rack and cool for 5 minutes.
- For the glaze: In a small bowl, combine the confectioners' sugar, lemon juice, melted butter and milk; drizzle over warm scones.
- Serve warm.