With just enough meyer lemon to brighten your day these scones don’t need glaze to be delicious. But why not add a bit of sweet tea? Another layer of citrus flavor?
All I had to do to make these scones on a week day was get out of bed a half hour earlier than usual. Scones are best fresh. Warm from the oven, lightly sweet and lemony, close to heaven. A few hours old, still amazing but perhaps just a smidge more glaze? But tomorrow? Nay, not tomorrow. Tomorrow heavenly perfection turns to ‘meh’. So I sent most of the scones out the door with the mister so her could share with his co-workers. He didn’t share.Last week was citrus week at my local grocery store. A long table smack dab in the center of the produce department laden with every orange, lemon, and grapefruit that they stock. And they stock a lot: tiny kumquats, fat pomelos, all manner of mandarins, bergamot oranges, and meyer lemons.
I was excited about the bergamot oranges until I saw how much they cost. But that’s what great about this event, I get to try everything and then buy what’s on sale. I wish I had an avocado and a lemon tree in my back yard so life could give me lemons but barring a sudden changes in latitude that will likely never happen. And really I appreciate citrus, and all the glorious drinks and desserts and so on I can add it to, so much more on a rainy day.
meyer lemon scones with an earl grey sugar glaze
This makes more glaze than you will need. I guess you’ll just have to whip up another batch of scones tomorrow.
Ingredients:
- 1 1/2 cups all-purpose flour
- ½ cup whole-wheat pastry flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- the zest from two lemons
- 2 T well chilled unsalted butter cut into 1/4 inch pieces
- 1 cup whipping cream
- 2 -4 tablespoons lemon juice
For the glaze whisk together
- ½ tsp. lemon zest
- 3/4 tsp. crushed dry earl grey tea leaves
- 2 TBS lemon juice
- 1 cup confectioner’s sugar
Directions:
- Preheat oven to 400
- Combine flour, sugar, baking powder, and salt.
- Stir in lemon zest.
- Cut butter into flour mixture using your fingers or a pastry cutter until it is the size of tiny peas
- With a fork, stir in cream and 2 TBS lemon juice, adding more lemon juice if needed, until it all comes together into a rough mass.
- Place dough on a lightly floured surface and knead 5 or 6 times.
- Pat or roll dough out to about ¾ of an inch thick and either cut into 8 wedges or cut into biscuit sized rounds
- Bake 15-20 minutes, until golden brown.
- Remove to a wire rack to cool.
- Drizzle with earl grey lemon glaze if desired.
- Serve while still warm- best within a few hours of baking.
meyer lemon scones with an earl grey sugar glaze
Ingredients
- 1 1/2 cups all-purpose flour
- ½ cup whole-wheat pastry flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- the zest from two lemons
- 2 T well chilled unsalted butter but into 1/2 inch pieces
- 1 cup whipping cream
- 2 -4 tablespoons lemon juice
- For the glaze whisk together
- ½ tsp. lemon zest
- 3/4 tsp. crushed dry earl grey tealeaves
- 2 TBS lemon juice
- 1 cup confectioner’s sugar
Instructions
- Preheat oven to 400
- Combine flour, sugar, baking powder, and salt.
- Stir in lemon zest.
- Cut butter into flour mixture using your fingers or a pastry cutter until it is the size of tiny peas
- With a fork, stir in cream and 2 TBS lemon juice, adding more lemon juice if needed, until it all comes together into a rough mass.
- Place dough on a lightly floured surface and knead 5 or 6 times.
- Pat or roll dough out to about ¾ of an inch thick and either cut into 8 wedges or cut into biscuit sized rounds
- Bake 15-20 minutes, until golden brown.
- Remove to a wire rack to cool.
- Drizzle with earl grey lemon glaze if desired.
- Serve while still warm- best within a few hours of baking.
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