Meyer Lemon-Raspberry Scones
When I stumble upon Meyer lemons at the grocery store, I snatch them up without a second thought. The stores in my area only carry them for a short amount of time in the spring, so I get excited when I see them. The next week when I go back to get more, it’s likely that they will have completely disappeared. I’m not a huge citrus fan, but I love the sweetness of Meyer lemons, as they’re a cross between regular lemons and mandarin oranges.
A few weeks ago, I spied them in the produce department and bought a bag, but I didn’t have a clue as to what I wanted to do with them. I thought about it and thought about it, and finally a light bulb went off… I love the combination of lemon and raspberries as well as orange and raspberries, so I thought berries would be a perfect accompaniment to the Meyer lemons.
Since Mother’s Day is sneaking up on us (it’s this Sunday already!), I wanted to create something that would be totally worthy of mom on her special day. A lot of people like to celebrate the day with a extraordinary breakfast or brunch, and these scones are a perfect fit for either.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
Sweet, tender and buttery, these scones are infused with Meyer lemon zest, full of fresh raspberries, and drizzled with a glaze using juice from the Meyer lemons. They are beautiful, delicious, and perfect for any spring special occasion.
One year ago: Strawberry Swirl Cream Cheese Pound Cake
Two years ago: Mimosa Truffles
Four years ago: Snickery Squares
Meyer Lemon-Raspberry Scones
Ingredients
For the Scones:
- 3 tablespoons granulated sugar
- Zest from 1 Meyer lemon
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 6 tablespoons unsalted butter, cold, cut into cubes
- 1 cup (238 ml) heavy cream
- 1 cup (120 g) raspberries
For the Glaze:
- 1 cup (120 g) powdered sugar
- 2 tablespoons Meyer lemon juice
Instructions
- 1. Make the Scones: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.
- 2. Place the sugar in a large bowl and add the lemon zest. Using your fingertips, rub the lemon zest into the sugar until it is evenly distributed. Add the flour, baking powder and salt to the bowl and whisk to combine.
- 3. Add the cubed butter and, using a pastry blender or two knives, cut the butter into the flour mixture until it is the texture of coarse sand and there are no pieces of butter larger than the size of a pea remaining.
- 4. Pour the heavy cream and raspberries into the flour mixture and, using a spatula, gently fold until a dough starts to come together. Turn the dough out onto a lightly floured surface and gently knead a few times to bring the dough together. Using floured hands, gently pat the dough into a 7-inch circle and cut into 8 triangles.
- 5. Transfer the scones to the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown and set. Remove from the oven and allow to cool completely.
- 6. Make the Glaze: In a small bowl, whisk together the powdered sugar and juice from Meyer lemons and drizzle over scones. Add more powdered sugar or juice if you prefer a thicker or thinner glaze.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Hi made them but they didn’t rise as much , I also noticed there are no eggs in the ingredients is this a a typo ?
Hi Michelle! I just finished baking the Meyer Lemon-Raspberry Scones. I made them for my husband and he loves them. Me too. Thanks again for yet another great recipe!
These are so tender and wonderfully delicious! I am making them again for my Easter brunch. If you haven’t tried them, run straight to your kitchen and get baking! You won’t be disappointed.
I bought a scone pan off of Amazon and it works beautifully for perfectly shaped scones every time. I do need to convert recipes to gluten free but love trying new scone recipes! These look heavenly!!!
Would buttermilk work in place of the cream? I have some to use up from a previous recipe.
Hi Kathi, Because buttermilk reacts with leaveners, I would not recommend substituting it in this recipe because of the baking powder.
I just made these, and they are still in the oven, but when trying to “gently” knead them all the beautiful raspberries broke and spilled their juices, and i ended up with a bit of a pink soggy mess! How I earth can you knead them at all and not have the raspberries burst? Next time I would use frozen raspberries and push them into the already kneaded scones before baking!
Lucky me, I have two Meyer lemon trees in my garden! They are really suited to New Zealand growing conditions and fruit heavily each winter. It’s my favourite flavour, so I’m always on the lookout for recipes. Will be giving these scones a try very soon.
I am wondering if it’s possible to make the dough ahead and refrigerate until the following morning then bake? If so, how would you recommend storing the dough? In one lump, wrapped in plastic wrap? Thanks!
Hi Juli, Definitely! You could either cut out the scones and place on a baking sheet and cover with plastic wrap and refrigerate, or you could wrap the entire ball of dough in plastic wrap, refrigerate, and then cut and bake the next day.
This turned out to be a disaster! The dough was so moist, it wouldn’t keep it’s form and transfer to the baking sheet,got all over (and stuck to) my ‘lightly floured hands’ and became mushy and way too pliable from my body heat. I followed the directions step by step, only using regular lemons instead of meyer, because we don’t have them where I live. It was a waste of ingredients and time.