meyer lemon scones with an earl grey sugar glaze

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:

1. Preheat oven to 400
2. Combine flour, sugar, baking powder, and salt.
3. Stir in lemon zest.
4. Cut butter into flour mixture using your fingers or a pastry cutter until it is the size of tiny peas
5. 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.
6. Place dough on a lightly floured surface and knead 5 or 6 times.
7. Pat or roll dough out to about ¾ of an inch thick and either cut into 8 wedges or cut into biscuit sized rounds
8. Bake 15-20 minutes, until golden brown.
9. Remove to a wire rack to cool.
10. Drizzle with earl grey lemon glaze if desired.
11. Serve while still warm- best within a few hours of baking.

meyer lemon scones with an earl grey sugar glaze

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Cook Time 20 mins

Total Time 20 mins

Servings 8 -14 scones

Ingredients

  

1x2x3x

• 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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