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–+ servings

Meyer Lemon Scones

Deliciously tangy and buttery scones made with fresh Meyer lemons, perfect for breakfast or tea time.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter cold, cubed
  • 1 large egg
  • 1/2 cup heavy cream
  • 2 tablespoons Meyer lemon juice
  • 1 tablespoon Meyer lemon zest

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in Butter
  1. Add the cold, cubed butter to the dry ingredients and use a pastry cutter to mix until the mixture resembles coarse crumbs.
Combine Wet Ingredients
  1. In a separate bowl, whisk together the egg, heavy cream, Meyer lemon juice, and lemon zest.
Form the Dough
  1. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Shape the Scones
  1. Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a circle about 1 inch thick. Cut into wedges and place on the prepared baking sheet.
Bake the Scones
  1. Bake in the preheated oven for 15-20 minutes, or until golden brown on top.
Cool and Serve
  1. Allow the scones to cool slightly before serving. Enjoy warm or at room temperature.

Nutrition

Serving: 1sconeCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gFiber: 1gSugar: 5g

Notes

These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.

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