Meyer Lemon Scones with Lemon Drizzle

Meyer Lemon Scones with Lemon Drizzle

AuthorJulie

2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/4 tsp. salt
grated zest and juice of 2 Meyer lemons, divided
1/2 cup butter, cut into chunks
3/4 cup (ish) milk or cream
1 large egg
extra milk or cream, for brushing (optional)
coarse or turbinado sugar, for sprinkling (optional)
1/2 cup (ish) icing sugar

1

Preheat the oven to 425F.

2

In a large bowl or the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the lemon zest and butter and pulse or blend with a pastry cutter, fork or your fingers until the mixture is crumbly.

3

Squeeze the juice of one of the lemons into a measuring cup and add enough milk to make 3/4 cup. Add the egg and stir with a fork.

4

Add to the dry ingredients and stir with a spatula until the dough comes together. Gather it into a ball and pat it out into a square or rectangle about an inch thick on a parchment-lined baking sheet. Cut into squares or rounds, gathering up any scraps and rerolling them gently (if you have any).

5

If you cut them, pull the scones apart so that there’s space for the heat to move around them. If you like, brush the tops with a little cream and/or sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden.

6

Meanwhile, whisk together the juice of the remaining lemon with the icing sugar, adding a little more if necessary (this will depend on the juiciness of the lemon), until you have a drizzling consistency. Drizzle over the warm scones using a fork.

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Ingredients

 2 cups all-purpose flour
 2 Tbsp. sugar
 1 Tbsp. baking powder
 1/4 tsp. salt
 grated zest and juice of 2 Meyer lemons, divided
 1/2 cup butter, cut into chunks
 3/4 cup (ish) milk or cream
 1 large egg
 extra milk or cream, for brushing (optional)
 coarse or turbinado sugar, for sprinkling (optional)
 1/2 cup (ish) icing sugar

Directions

1

Preheat the oven to 425F.

2

In a large bowl or the bowl of a food processor, combine the flour, sugar, baking powder and salt. Add the lemon zest and butter and pulse or blend with a pastry cutter, fork or your fingers until the mixture is crumbly.

3

Squeeze the juice of one of the lemons into a measuring cup and add enough milk to make 3/4 cup. Add the egg and stir with a fork.

4

Add to the dry ingredients and stir with a spatula until the dough comes together. Gather it into a ball and pat it out into a square or rectangle about an inch thick on a parchment-lined baking sheet. Cut into squares or rounds, gathering up any scraps and rerolling them gently (if you have any).

5

If you cut them, pull the scones apart so that there’s space for the heat to move around them. If you like, brush the tops with a little cream and/or sprinkle with coarse sugar. Bake for 15-20 minutes, or until golden.

6

Meanwhile, whisk together the juice of the remaining lemon with the icing sugar, adding a little more if necessary (this will depend on the juiciness of the lemon), until you have a drizzling consistency. Drizzle over the warm scones using a fork.

Meyer Lemon Scones with Lemon Drizzle
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