Meyer lemons are thought to be a cross between lemons and possibly tangerines or mandarin oranges. Light, fluffy and melt in your mouth tender.
Ingredients
1 1/2tablespoonsfreshly grated meyer lemon zest, from about 3 lemons
2cupsunbleached all-purpose flour
1tablespoonbaking powder
2teaspoonsgranulated sugar
1teaspoonfine salt
3tablespoonsunsalted butter, softened to room temperature
3/4cupheavy cream, divided
Instructions
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.