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Delicate, buttery scones studded with Meyer lemon zest and brightened with fresh squeezed Meyer lemon juice for the ultimate afternoon treat or breakfast when served with a hot cup of coffee or tea.
Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours! What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!
Finding a Meyer Lemon in the grocery store is like finding gold in the winter. Whenever I see a bag of them I grab them up because they are hard to find. I like Meyer Lemons because they are sweeter then traditional lemon.
So when I found a bag of Meyer Lemons at Aldi for just two dollars I grabbed a few bags. Once I got home I started looking for recipes to make with them. I found muffins and cakes and even a chicken recipe but that wasn’t what I was craving.
I finally came across a recipe for Meyer Lemon Scones. They sounded like the perfect way to showcase the Meyer Lemon because I love that sweet and tart combination when I’m enjoying a cup of coffee midday.
- baking soda
- baking powder
- sour cream
- Meyer lemon zest
- Meyer Lemon juice
- powdered sugar
One of the most important things to remember about making scones is to have cold butter. You can either take it right out of the refrigerator and chop it into little pieces or you can freeze it and then grate it. Do this before you start making the dough.
Combine the flour, baking powder, baking powder, and salt in a bowl. Add in the butter and mix it into the flour with your fingers until it resembles wet sand.
Then in a separate bowl combine the sugar, egg, sour cream, lemon zest, juice, and vanilla. Mix all of the ingredients together until it forms a dough.
Next I pat the dough into a circle and used a pizza cutter to cut the dough into 8 scones. At this point I chose to sprinkle the scones with sanding sugar but you don’t have too. I just like the crunch of sugar and the sparkling aspect of it on the scones.
Once the scones come out and have cooled you can put a Meyer lemon glaze on them or just leave them as they are. I used a very light glaze and just drizzled it over the top.
These scones and firm but have a soft interior. They are perfect with a hot beverage in the morning for breakfast or as an afternoon pick me up. They are sweet, buttery, and just a little bit tart.
Pro Tips and Substitutions:
- Substitute in regular lemons and limes for the Meyer lemons for a fun citrus twist.
- Instead of sour cream substitute in plain or vanilla flavored Greek yogurt.
- Add in few handfuls of blueberries for a fun berry twist!
If you’ve tried my Meyer Lemon Scones or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:
- 2 c. flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 Tablespoons Meyer lemon zest
- 1 stick (1/2 cup) cold butter
- 1/2 c. sugar
- 1 egg
- 1/3 c. sour cream
- 1/4 c. Meyer Lemon juice
- coarse sanding sugar
- Preheat the oven to 350 degrees.
- In a large bowl combine the flour, baking powder, baking soda, salt, and lemon zest.
- Either cut cold butter into small pieces or grate frozen butter and add to the flour mixture. Use your hands and combine the butter with the flour mixture until pea sized dough balls form.
- In a medium bowl combine the sugar, egg, sour cream, and lemon juice. Mix well.
- Add the sour cream mixture to the dry ingredients and mix until a dough forms.
- Turn the dough onto a floured cutting board and shape into a circle that is about 3/4 inch thick.
- Using a pizza cutter, cut the circle into 8 pieces.
- Place the scones on a greased cookie sheet 2-3 inches apart.
- If desired sprinkle with the coarse sugar.
- Bake for 20-22 mintues or until the bottoms have browned.
- Remove from oven and cool completely.
Recipe adapted from The Kitchen Magpie
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 222Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 32mgSodium: 446mgCarbohydrates: 42gFiber: 1gSugar: 17gProtein: 4g
Monday #LemonWeek Recipes
- Homemade Lemon Curd by Fresh April Flours
- Fresh Squeezed Homemade Lemonade by House of Nash Eats
- Lemon Dessert Sauce by That Recipe
- Chicken Piccata by A Day in the Life on the Farm
- Lemon Sugar Cookies by SueBee Homemaker
- Strawberry Lemonade Rice Krispies Treats by The Spiffy Cookie
- Lemon Zucchini Bread by Lemon Blossoms
- Grilled Lemon Mojito by Our Good Life
- Easy Slow Cooker Chicken Piccata by Our Crafty Mom
- Deep Eddy Lemonade Vodka Spritzer by Our Crafty Cocktails
- Shortbread Lemon Tart by The Redhead Baker
- Sticky Lemon Oregano Chicken Recipe by Shockingly Delicious
- Garlic Lemon Pepper Rice by Daily Dish Recipes
- Crispy Lemon Chicken by Making Miracles
- South Indian Lemon Rice by Magical Ingredients
- Lemon Cookies by Devour Dinner
- Grilled Lemon Pepper Chicken by Cheese Curd In Paradise