Meyer Lemon Scones

There is nothing better than warm from the oven scones on a weekend morning. I have been wanting to make some meyer lemon scones for a while now and I have not been able to find meyer lemons anywhere. I had looked at several grocery stores trying to find those orange-hued lemons. Finally, on my latest grocery trip, I spotted one little bag left. I snatched it up, so excited to start baking with little guys. Dating back to ancient China, Meyer lemons are thought to be a cross between lemons and possibly tangerines or mandarin oranges. They are smaller than regular lemons and have a thin golden-colored peel. They also taste different from regular lemons, they are slightly sweeter and much less acidic. With my bag of meyer lemons in hand, I went searching for a recipe, but found that many of the recipes called for blueberries or cranberries to be added to the dough. I wanted a pure and simple meyer lemon scone so I could taste the delicious flavor of the meyer lemons. Remembering how much I loved the Irish Scones I made a while back, I adapted the recipe to make them into meyer lemon scones. They turned out incredible…light, fluffy and melt in your mouth tender. :)

 

Meyer Lemon Scones

Yield: 8 scones

Ingredients:

1 1/2 tablespoons freshly grated meyer lemon zest (from about 3 lemons)
2 cups unbleached all-purpose flour
1 tablespoon baking powder
2 teaspoons granulated sugar
1 teaspoon fine salt
3 tablespoons unsalted butter, softened to room temperature
3/4 cup heavy cream, divided

Directions:

Preheat oven to 350° F. Place a parchment paper lined baking sheet in the oven.
In a large bowl, sift together flour, baking powder, sugar and salt into a mixing bowl. Using your fingertips, work the butter into the dry ingredients until the mixture just holds together.
Mix 1/2 cup heavy cream and finely grated lemon peel in glass measuring cup. Make a well in the center of dry ingredients and pour the heavy cream. Working quickly, blend ingredients together with a rubber spatula into a soft, slightly wet, sticky ball. Add more heavy cream (up to ¼ cup) if needed to reach desired consistency. (do not overwork the dough or scones will be tough)
Turn dough onto a lightly floured work surface. Using a floured rolling pin, roll the dough into a 1-inch thick square. Dip a 2-inch biscuit cutter in flour and cut out the individual scones. Push scraps of dough together so that edges join; firmly pinch edges with fingertips to make a partial seal. Pat this remaining dough to 1-inch thick square and continue to cut 2-inch rounds. Repeat as necessary.
Remove the baking sheet from the oven and arrange the scones 1 1/2 inches apart on the baking sheet. Bake 8 minutes, remove from oven and flip over the scones, return to oven and bake another 4 minutes or until just barely brown. Serve immediately.

Source: adapted from "Real" Irish Scones

 

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13 Responses to “Meyer Lemon Scones”

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    stirandstitch — March 24, 2012 @ 12:12 pm

    this is a nice, less traditional use of meyer lemons – what a good idea. i bet they’re delicious and fragrant. mmmm!

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    Rufus' Food and Spirits Guide — March 24, 2012 @ 12:55 pm

    I need to pace myself and not skip a day over here. Two posts in one day is just sensory overload. These look fantastic!

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    Chica Andaluza — March 24, 2012 @ 3:23 pm

    Have never heard of these lemons but the idea of lemon scones really appeals to me!

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    imagesbytdashfield — March 24, 2012 @ 4:13 pm

    This is not helping me towards my goal of not being mortified about trying on bathing suits! :) Love scones and Meyer lemons make anything better.

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    Michael Ann — March 24, 2012 @ 4:31 pm

    So did you just use the same recipe as your Irish scones that you posted last week? They look great! I have a Meyer Lemon tree :-)

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    Michael Ann — March 24, 2012 @ 4:32 pm

    Oh! Sorry, I hadn’t read your whole preamble and see that is exactly what you did! :-)

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    Joanne — March 24, 2012 @ 7:14 pm

    Yum!! A scone and a cup of coffee sounds good right now. … :D love meyer lemons

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    KeepItSweet — March 25, 2012 @ 5:37 am

    I still have a few meyer lemons in my fridge, these might have to happen:-)

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    Baker Bettie — March 25, 2012 @ 7:57 am

    I HAVE to make some of these scones soon! I have been oogling these and the last ones you made. They are SO gorgeous.

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    Erin @ Texanerin Baking — March 25, 2012 @ 2:21 pm

    I love how tall these are! I’ve never had a meyer lemon before but these sound interesting. I can’t get over how tall and perfect they look! Nice job.

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    Just A Smidgen — March 25, 2012 @ 8:03 pm

    I might just have 3 meyer lemons in my fridge begging to be made into these scones:)

  12. Pingback: Meyer Lemon Strawberry Muffins | Sweet Pea's Kitchen

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    virginiaplantation — May 12, 2012 @ 10:14 pm

    These look so good! I am opening a bed and breakfast in Virginia so I am always looking for some good recipes! Thanks!

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