If you’ve never had a Meyer lemon, you’re in for a treat! These scones are everything you want in a breakfast treat—light, fluffy, buttery, and just the right amount of sweet with a zing of citrus.
The Meyer lemon adds a delicate, floral flavor that makes these scones feel extra special.
Trust me, once you taste these, they’ll become a new family favorite. Bonus? They’re easier to make than you think! Let’s get baking.
What You’ll Need
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- Zest of 2 Meyer lemons
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons Meyer lemon juice
- 1 teaspoon Meyer lemon zest
Pro Tips
- Use cold butter. Cold butter is key to flaky scones. Work quickly so it doesn’t melt before baking.
- Don’t overmix. When combining wet and dry ingredients, stir just until everything comes together to keep the scones tender.
- Chill the dough. Popping the scones in the fridge for 15-20 minutes before baking helps them hold their shape.
- Zest first, juice later. It’s way easier to zest the lemons before you cut them to juice.
- Brush with cream. Brushing the tops with heavy cream before baking gives them that irresistible golden top.
Tools You’ll Need
- Mixing bowls
- Pastry cutter or fork
- Microplane zester
- Baking sheet
- Parchment paper
- Whisk
- Knife or bench scraper
Substitutions and Variations
- No Meyer lemons? Regular lemons work too—just use a little less zest since they’re more tart.
- Dairy-free? Use coconut cream or a non-dairy milk alternative. For the butter, go with a plant-based substitute.
- Add-ins: Blueberries or raspberries pair beautifully with Meyer lemon if you want to mix things up!
Make Ahead Tips
- The dough can be shaped into a disc, wrapped in plastic, and refrigerated overnight. Slice and bake the next morning.
- You can also freeze unbaked scones and bake them straight from frozen—just add a few extra minutes to the bake time.
How to Make Meyer Lemon Scones
1. Preheat the oven and prepare the baking sheet.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and Meyer lemon zest.
3. Cut in the butter
Add the cold cubed butter and use a pastry cutter (or fork) to mix until the mixture resembles coarse crumbs.
4. Combine wet ingredients.
In a small bowl, whisk together the cream, egg, and vanilla. Pour this mixture into the dry ingredients and stir until just combined.
5. Shape the dough
Turn the dough onto a lightly floured surface. Gently press into a 1-inch thick disc and cut into 8 wedges.
6. Chill and bake
Place the scones on the prepared baking sheet, brush with heavy cream, and bake for 15-18 minutes until golden.
7. Make the glaze
Whisk together powdered sugar, Meyer lemon juice, and zest until smooth. Drizzle over the cooled scones.
8. Serve and enjoy!
Let the glaze set for a few minutes, then dig in while they’re still warm.
Leftovers and Storage
Store leftover scones in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. Warm them in the oven for a few minutes to refresh. You can also freeze baked scones for up to 3 months—just thaw and warm them up when you’re ready to enjoy.
Wrap-Up
There’s nothing like the smell of fresh Meyer lemon scones baking in the morning. They’re simple, satisfying, and sure to make everyone’s day a little brighter. Give these a try, and don’t forget to let me know how they turned out in the comments! Got questions? I’m here to help. Happy baking! 🧡
