A recipe for Meyer Lemon Scones! These light, buttery scones are baked until golden and topped with a sweet Meyer Lemon glaze.
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I love to make scones as a part of a weekend breakfast/brunch since they are so easy to prepare. These Meyer Lemon Scones are no exception.
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 lemons. Meyer lemons are available year round in some areas, but are best between the months of December to April.
A Few Tips
The addition of both the Meyer lemon juice and zest gives these scones a light, citrus flavor without all the acidity. 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 raw or granulated sugar for a little added texture before baking.
To help create the buttery flaky texture, I used a dough blender to cut in the 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. I added just enough cream to bring the dough together, but try to avoid adding too much. Overworking the dough will cause the scones to toughen a bit.
I cut the Meyer Lemon Scones into large wedges, but the dough can also be divided in half and cut into smaller wedges or even circles/squares.
The 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?
Meyer Lemon Scones Recipe
Adapted from Jelly Toast
Meyer Lemon Scones
- 2 cups (250 grams) all-purpose flour
- 1/3 cup (67 grams) granulated sugar
- 1 tablespoon baking powder
- 1 tablespoon Meyer lemon zest 2-3 Meyer lemons
- 1/2 teaspoon salt
- 5 tablespoons (70 grams) unsalted butter chilled and diced
- 3/4 cup (177 milliliters) heavy cream
- 1 large egg
- 2 tablespoons (30 milliliters) Meyer lemon juice
- 2 teaspoons vanilla extract
- Heavy cream for brushing
- 1 1/2 cups powdered sugar
- 2 tablespoons Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 1-2 tablespoons heavy cream
- Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
- In a large bowl, combine the flour, sugar, baking powder, Meyer lemon zest, 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.
- In a medium bowl, whisk together the cream, egg, lemon juice, and vanilla extract. Pour into the dry ingredients and gently combine just until the mixture comes together. Do not overmix. If the mixture continues to fall apart, add a little more cream.
- Place the dough on floured surface and lightly knead to bring it together. Press into a disc about 3/4 inches (2 cm) thick and cut into 8 equal slices. Transfer to the prepared baking sheet about 1/2 inch (1.25 cm) apart. Brush the tops with cream.
- Bake in the preheated oven until golden, about 12 minutes. Let cool for 5 minutes before removing to wire rack.
To make the glaze:
- In a small bowl, whisk together the powdered sugar, Meyer lemon juice, lemon zest, and heavy cream. If too thin, add a little more powdered sugar. If too thick, add a little more cream or lemon juice.
- Drizzle or spread the glaze over the cooled scones. Allow to set and serve within a day.