It makes me a little sad I was only able to get my hands on 3 Meyer lemons this winter. I never saw them in the local grocery stores and I only got them once in my CSA box. Through all the recipes I have saved, I chose to use them for these Meyer Lemon Scones. It was a wonderful choice. I love to make scones as a part of a weekend breakfast since they are so easy to make. The addition of Meyer lemon juice and zest gave these scones a light, citrus flavor without all the acidity. I topped the scones with turbinado sugar for a bit of extra crunch, but you can also use granulated sugar if you don’t have turbinado lying around. These scones are best within a few hours of baking. With time, the sugar topping tends to dissolve and get sticky.
Work quickly once you have added the butter to the dough. The trick to good scones is to not let the butter get too warm. If for some reason you have to take a break (it happens every so often with a toddler), stick the bowl in the refrigerator for a few minutes until you can get back to it. Mix in the liquid ingredients and knead the dough as little as possible. Over-mixing tends to create a tough scone.
The Meyer lemon is a hybrid fruit (likely the cross between a lemon and mandarin orange) originally grown in China. It was first brought to the United States in 1908 by Frank Meyer. Meyer lemons are rounded, with a yellow to orange tinted skin. The pulp has a deep yellow coloring, is sweeter and less acidic than lemons. They are available year round, but are best between the months of December to April.
More information on Meyer lemons.