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


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


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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