Meyer Lemon Scones
A recipe for Meyer Lemon Scones! These light, buttery scones are topped with a sweet Meyer Lemon glaze.
Servings 8 scones
Ingredients
- 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
Topping:
- Heavy cream for brushing
Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 1-2 tablespoons heavy cream
Instructions
- 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.