Meyer lemons are a precious commodity in the winter months for us Northern bakers. While the season can run from November to March, I find that I will only luck into them once in a while in the grocery stores. When I do, you can be sure that I snatch up the bag and inhale the scent deeply.
True story. I stand in the middle of the grocery store, huffing Meyer lemons. Stop judging me, it’s a long, long winter in Edmonton.
I did just that this past week when I popped into Safeway. I saw the bag containing these bright jewels and gleefully grabbed it, burying my nose into the sweet citrus smell that uniquely belongs to Meyers. Lemons and oranges had love children, and thus the Meyer was born.
Meyer’s have a delightful edible peel that is perfect for baking. They are also not as sour as lemons, yet not as sweet as orange and seem to have the best attributes of both, like a fine wine blend does.
Speaking of wine, a nice crisp white would go nicely with these. Or, if you don’t drink before noon like I do, have a cup of tea.
The round with peel topping the scone is a must on these. While they are a nice scone by themselves, the thinly sliced round on top is what makes these divine. You have to slice the thinnest possible round that you can get out of the lemon as well, as too thick will mean that your scone won’t cook under it.
You will have to cook the scones a little longer than usual to make sure that the scone is baked underneath. I actually found that lifting the slice slightly during the last five minutes of baking helped the hot air get under the slice and cook the scones. I had no undercooked scones.
The icing? Another must. It is the perfect foil to the tart Meyer lemon slice on top.
Bake yourself a batch of these Meyer lemon scones and treat your self to a delicious citrus sweet in the middle of winter. Meyer lemons will be disappearing soon, so make sure that you try them!
Love you more than chocolate,
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Icing Glazed Meyer Lemon Scones
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Total Time
- 30 minutes
- Karlynn Johnston
- 3/4 cup of sour cream
- 1 teaspoon baking soda
- 4 cups of flour
- 2-3 tablespoons freshly grated Meyer lemon zest
- 1 cup of white sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup of cold butter cubed
- 1 egg
- 1/4 cup fresh Meyer Lemon juice
- 18 slices paper thin of Meyer lemon rounds
- Lemon Icing
- 1 cup of powdered sugar
- 2-3 teaspoons heavy cream
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla
- 2 teaspoons melted salted butter
- Kick the tires & light the fires to 350 degrees.
- Place your Meyer lemon rounds onto paper towel to help dry them out slightly and set aside.
- Take your bowl with your cup of sour cream, and mix in the baking soda.
- Whisk together the flour, lemon zest, sugar,baking powder and salt in a large mixing bowl attached to a stand mixer with the paddle attachment.
- Add in the butter , then mix on low until the butter is broken into pea sized morsels in the flour.
- Beat the egg and mix in into the sour cream. Add in the lemon juice.
- Add the sour cream mixture into the dry mixture, working it in.
- Using the mixer on low, mix until the ingredients are fully combined.
- Divide into three equal circles. Cut each circle into six equal triangles. Place one Meyer lemon round on top of each scone.
- Bake on a well greased or parchment lined baking sheet for 20-22 minutes, until the scones are browned nicely on the bottom and slightly on the top. Watch them carefully! Check under the Meyer slices to make sure that the scone is cooked. Remove and cool on sheets.
- Whisk the icing ingredients together until smooth, then drizzle over the top of the scones. Let dry for 15 minutes to let the icing dry. Store in a closed container for up to 5 days.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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