What’s the difference between Meyer lemons and regular lemons in scones?

Meyer lemons are a hybrid of regular lemons and mandarins, so they're naturally sweeter, less acidic, and more floral in flavor. This makes them perfect for scones where a mellow citrus note is desired. If you use regular lemons, you might need to reduce the amount slightly or add extra sugar to balance the tartness.

Can I freeze Meyer Lemon Scones?

Yes, you can freeze the unbaked scone dough. Cut the dough into wedges and freeze on a parchment-lined tray. Once solid, store in a freezer-safe bag for up to 2 months. Bake from frozen, adding 2–3 minutes to the baking time. Glazing should be done after baking and cooling.

How can I make these Meyer Lemon Scones dairy-free?

To make this recipe dairy-free, replace the heavy cream with full-fat coconut cream or a plant-based cream substitute. Use vegan butter in place of regular butter. The glaze can also be made using a dairy-free milk or more citrus juice to achieve the desired consistency.

Meyer Lemon Scones – Best Recipe

Name: Meyer Lemon Scones
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups (250 grams) all-purpose flour; 1/3 cup (67 grams) granulated sugar; 1 tablespoon baking powder; 1 tablespoon Meyer lemon zest (from 2–3 Meyer lemons); 1/2 teaspoon salt; 5 tablespoons (70 grams) unsalted butter, chilled and diced; 3/4 cup (177 milliliters) heavy cream; 1 large egg; 2 tablespoons (30 milliliters) Meyer lemon juice; 2 teaspoons vanilla extract; Heavy cream (for brushing tops); 1 1/2 cups powdered sugar (for glaze); 2 tablespoons Meyer lemon juice (for glaze); 1 teaspoon Meyer lemon zest (for glaze); 1–2 tablespoons heavy cream (for glaze)

Description

These Meyer Lemon Scones are soft, buttery, and bursting with bright citrus flavor. Made with fresh Meyer lemon zest and juice, then topped with a sweet lemon glaze, they’re perfect for brunch, tea time, or a light breakfast treat.

Ingredients

Scale

2 cups (250 grams) all-purpose flour
1/3 cup (67 grams) granulated sugar
1 tablespoon baking powder
1 tablespoon Meyer lemon zest (from 2–3 Meyer lemons)
1/2 teaspoon salt
5 tablespoons (70 grams) unsalted butter, chilled and diced
3/4 cup (177 milliliters) heavy cream
1 large egg
2 tablespoons (30 milliliters) Meyer lemon juice
2 teaspoons vanilla extract
Heavy cream (for brushing tops)
1 1/2 cups powdered sugar (for glaze)
2 tablespoons Meyer lemon juice (for glaze)
1 teaspoon Meyer lemon zest (for glaze)
1–2 tablespoons heavy cream (for glaze)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
In a large bowl, whisk together flour, sugar, baking powder, Meyer lemon zest, and salt.
Cut in chilled diced butter using a pastry blender, two forks, or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together cream, egg, Meyer lemon juice, and vanilla extract.
Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
Transfer dough to a floured surface and gently knead. Shape into a 3/4-inch thick disc.
Cut the disc into 8 wedges and place on the prepared baking sheet about 1/2 inch apart.
Brush tops with cream and bake for about 12 minutes, or until golden.
Let scones cool for 5 minutes on the tray before transferring to a wire rack.
While cooling, make the glaze by whisking powdered sugar, lemon juice, zest, and cream until smooth. Adjust consistency as needed.
Drizzle glaze over cooled scones and let it set before serving.

Notes

Use cold butter to ensure a flaky texture.
Do not overwork the dough to keep the scones tender.
Scones can be frozen before baking and baked straight from the freezer.
Best enjoyed the same day, especially with glaze.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 scone
Calories: 320
Sugar: 18g
Sodium: 180mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg