I’m a little bit obsessed with Meyer lemons. Just a little bit.
Meyer Lemon Scones
Ingredients
3 cups flour
2/3 cup sugar
5t baking powder
1/4t salt
zest of 1 meyer lemon
1 cup cold butter cut into small cubes
3/4 cup cream
1 egg
Lemon Glaze
juice of 1 lemon
1 1/2 cup icing sugar
Instructions
1. Whisk together flour, sugar, baking powder, salt and lemon zest.
2. Cut in butter until pea sized bits. About 5 minutes.
3. Beat egg and cream. Add to flour mixture. Stir with a fork until dough comes together. Should be crumbly.
4. Roll out dough to 1/4 inch thickness and cut into triangles or use cookie cutters. Arrange on lined baking sheet (parchment paper or Silpat).
5. Bake at 350 degrees for 15-18 minutes until edges start to brown and lightly golden on top.
6. Cool on baking sheet for another 15 minutes before transferring to a cooling rack to cool completely.
7. Whisk together lemon juice and icing sugar.
8. Drizzle glaze onto the cooled scones.
** Note: If you are using regular lemons, increase sugar to 3/4 cup. I prefer using heavy cream for a more moist and fluffy scone but you can also use half and half. Milk will give you a more dense scone.
Enjoy!