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.
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.
Meyer Lemon-Raspberry Scones
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
- 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.