Meyer Lemon Scones

A recipe for Meyer Lemon Scones! These light, buttery scones are baked until golden and topped with a sweet Meyer lemon glaze.

I love to make scones as a part of a weekend breakfast/brunch since they come together so quickly. These Meyer Lemon Scones are no exception.

Start by bringing together the dry ingredients, then cut in chilled butter to create a light and sandy texture.

Gently mix in the cream, vanilla, Meyer lemon juice, and egg to form the dough before pressing into discs, cutting into wedges, and baking in a 400˚F (200˚C) oven until puffed and golden.

Once the scones have cooled to room temperature, cover with a Meyer lemon glaze before serving.

Meyer Lemons

The Meyer lemon is a hybrid fruit (likely the cross between a lemon and mandarin orange) originally grown in China and first brought to the United States in 1908.

They are rounded with a yellow to orange tinted skin and are sweeter/less acidic than other types of lemons. Meyer lemons are available year-round in some areas, but are best in the winter.

I have been able to locate them seasonally in the produce section of Wegmans in Chantilly, Virginia.

A Few Meyer Lemon Scone Tips

Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring cup and level with a knife without pressing down. The most accurate way to measure is by weight.

To really infuse that Meyer lemon flavor into every bite, rub the lemon zest into the sugar before mixing with the other ingredients.

I used a dough blender to cut in the well-chilled, diced butter. You can also use two forks or the tips of your fingers. Just try to work as quickly as possible to keep the butter from melting.

If something happens and you need to step away for a minute, place the bowl in the refrigerator to keep the ingredients cold.

Add just enough heavy cream to bring the dough together, but try to avoid adding too much. Overworking the dough may cause the scones to toughen.

For larger scones, don’t divide the dough. Simply pat it down into a single disc and cut into 6 wedges. Another option is to form the dough into a square and cut into 9 equal smaller squares. The exact baking time may vary based on the size and shape of the scones.

Before baking, brush the cream only over the tops of the scones. Brushing along the sides may seal in the edges and prevent the flaky layers from rising properly.

For even more flavor, I also topped the scones with a sweet Meyer lemon glaze. If you want to omit the glaze, simply brush the scones with cream and sprinkle with a layer of coarse or granulated sugar for a little added texture before baking.

Be sure the scones are completely cooled to room temperature before adding the glaze. Otherwise, the glaze will soak into the scones and become soggy.

These Meyer Lemon Scones are best the day they are made, especially with the addition of the glaze.

They can be frozen after cutting, but before baking for future use. Arrange in a single layer on a parchment-lined baking sheet. When solid, transfer to a freezer-safe bag for up to a couple of months. Bake straight from the freezer. Just add a couple of minutes to the baking time.

Looking for more scone recipes?

Try my:

• Vanilla Orange Scones
• Basil Parmesan Scones
• Vanilla Bean Cream Cheese Scones

This recipe was originally posted in March 2014 and updated in January 2026.

Meyer Lemon Scones Recipe

Adapted from Jelly Toast

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Meyer Lemon Scones

A recipe for Meyer Lemon Scones! These light, buttery scones are topped with a sweet Meyer lemon glaze.

Course Bread

Cuisine N/A

Keyword breakfast, brunch, citrus, lemon, meyer lemon, scone

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

0 minutes minutes

Total Time 27 minutes minutes

Servings 8 scones

Ingredients

• 1/4 cup (50 grams) granulated sugar
• 1 tablespoon Meyer lemon zest
• 2 cups (250 grams) all-purpose flour
• 1 tablespoon (12 grams) baking powder
• 1/2 teaspoon salt
• 6 tablespoons (85 grams) unsalted butter chilled and diced
• 1/2 cup (120 milliliters) heavy cream plus more for brushing
• 1 large egg
• 2 tablespoons (30 milliliters) Meyer lemon juice
• 1 teaspoon vanilla bean paste or vanilla extract

Glaze:

• 1 1/2 cups (180 grams) powdered sugar
• 1 teaspoon Meyer lemon zest
• 2 tablespoons (30 milliliters) Meyer lemon juice

Instructions

• Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
• Place the sugar in a large bowl and rub in the Meyer lemon zest until evenly blended.
• Stir in the flour, baking powder, and salt.
• Quickly cut in the butter using a dough blender, two forks, or your fingers until blended and no pieces are larger than a pea.
• Mix in the cream, egg, Meyer lemon juice, and vanilla bean paste until just combined.
• Knead lightly to bring the dough together, but don't overwork. If too dry, slowly add a little more cream. Be careful not to add too much liquid. The dough should hold its shape, but not become sticky.
• Place the dough on a lightly floured surface and divide in half. Press each half into a disc about 3/4 inches (2 centimeters) thick. Cut each disc into 4 equal slices to make 8 scones in all.
• Transfer the scones to the prepared baking sheet about 1 inch (2.5 centimeters) apart. Brush the tops lightly with additional cream, taking care to not let it drip down the sides.
• Bake in the preheated oven until puffed and golden, about 10-12 minutes.
• Allow to cool for 5 minutes before removing to wire rack and cool to room temperature before adding the glaze.

To make the glaze:

• In a small bowl, whisk together the powdered sugar and Meyer lemon zest.
• Slowly whisk in the Meyer lemon juice to form a slightly thickened glaze. If too thin, add a little more powdered sugar. If too thick, add a little more lemon juice.
• Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.