I recently purchased 2 bags of Meyer Lemons to make a pie which I will be sharing with you in a couple of weeks in honor of Pi Day. I was pretty sure I only needed 1 bag of the lemons since each bag had about 6 each, but, I wanted to be sure I had enough in case of any mishaps and I figured I could always make something else with the extra ones. Initially I was thinking of making muffins, which I may still do, but quickly realized that most lemon muffins include poppy seeds, which I didn’t have. Then I came across a recipe for scones and for some reason I always thought that scones were difficult and time-consuming to make but the recipe I opted to try was the complete opposite.
Unfortunately I did not take any pictures of the prep work that went into making these scones. I was cooking/baking about three or four other things so my counter was a mess and I was trying to make sure I didn’t overcook or burn anything. What was nice about this recipe was that it only required two bowls to mix all of the ingredients and it came together quickly. After stirring together my dry ingredients (flour, sugar, salt, baking soda and baking powder) I added in diced cold butter. Here’s a tip, if you want to ensure your butter is cold enough and incorporates into the flour well, freeze it for a few minutes and instead of dicing it grate it in to the flour mixture. I then used a combination of a pastry cutter and my hands (actually just one hand, I ended up with a pretty bad cut on one of my fingers when I was cleaning lemon zest off my Microplane Grater) to work the butter in and get the mixture into the consistency of small peas. In a measuring cup I whisked together the heavy cream, an egg yolk and lemon zest and then added this to the flour mixture and stirred it until the dough formed. I then transferred the dough to a baking sheet, formed it into a circle and then cut it using a pizza cutter into four equal pieces. I separated the pieces so they weren’t touching and then brushed them with heavy cream. While the scones were baking, I whisked together a glaze of confectioners’ sugar, heavy cream and lemon juice to pour on them right out of the oven. I was never one to add glazes to my baked goods, I always thought doing so would make them super sweet. But, I have come around and realized that all glazes are not super sweet and sometimes can add another level of flavor to things. Like the cardamom glaze on the Rum-Raisin Apple Bundt Cake I posted a few months ago… YUM!
These scones were delicious and made for a nice breakfast treat. Maybe next time I will add some blueberries. Blueberries and lemon go together like peanut butter and chocolate!
Meyer Lemon Scones
For the Scones:
1 1/4 cups flour
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
4 tablespoon unsalted butter, cold and diced
1/3 cup + 2 tablespoons heavy cream, plus more for brushing
1 large egg yolk
Zest of 2 Meyer lemons
For the Glaze:
1/3 cup Confectioners’ sugar
1 teaspoon heavy cream
2 teaspoons freshly squeezed Meyer lemon juice
Preheat the oven to 400 F.
In a large bowl whisk together the flour, sugar, salt, baking soda and baking powder. Add the butter and using your preferred method (knives, pastry cutter or hands) work the butter into the flour mixture until the consistency is smaller than peas.
In a measuring cup whisk together the heavy cream, egg yolk and lemon zest and then pour over the flour mixture. Stir the mixture until a shaggy dough forms and everything is incorporated, being careful not to overmix the dough.
Transfer the dough to a small cookie sheet and form it into a circle.
Using a knife (or pizza cutter) cut the circle into 4 equal pieces. Separate the pieces a bit so they are not touching and brush the pieces with heavy cream.
Whisk together the ingredients for the glaze in a small bowl and set aside.
Bake the scones for 13-15 minutes in the preheated oven, or until a cake tester inserted in the middle comes out clean and the edges of the scones are beginning to brown.
Drizzle the glaze on the scones immediately after removing them from the oven. Enjoy warm.
To store, place the scones in an airtight container at room temperature for 1-2 days.
Recipe from Dessert for Two