I'm still new to the scone baking business but it's a business, I'd like to grow in. Scones are pretty easy to make and are the best compliment to an afternoon cuppa! I saw this recipe and slightly adapted it. It was crazy easy and meyer lemons happened to be on sale...double win!
If you're wondering what the heck a meyer lemon is, don't be ashamed! I only found out last year. Basically it's a mix between a lemon and a tangerine...not too sweet but not too tart....deliciousness. I used the rest of the bag to soothe my stupid cold that I finally have gotten over! (hurrah!!)
MEYER LEMON SCONES
- 3 1/4 cup flour
- 1/3 cup sugar (and a bit more if you want to sprinkle some on top!)
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup cold unsalted butter cut into chunks
- 1 cup buttermilk
- 2 tsp vanilla extract
- 4 meyer lemons, zested (you'll also need the juice from two of these lemons)
- 2 meyer lemons, sliced very thinly
- melted butter for brushing
- Preheat oven to 425.
- Mix the sugar and 1/2 the lemon zest. Rub together with your fingers so it gets all fragrant.
- In a large bowl combine flour, salt, lemon sugar, baking powder and baking soda. Grab a pastry blender or fork and combine the butter into the bowl. Keep cutting it together until it resembles coarse sand.
- Stir in the buttermilk, vanilla, juice from 2 of the lemons and rest of the lemon zest.
- Place the dough on a floured surface and knead.
- Divide the dough in half and form into two large circles. Brush the melted butter and then place the lemon slices on top. You can also sprinkle some sugar on top if you're feeling it! Divide the dough into six triangles (by slicing down the middle like a pizza).
- Bake the scones for 14-16 minutes until the tops are slightly golden.