Meyer Lemon Scones with Lemon Drizzle + Lemon Curd
Sorry I’ve been neglectful of you guys this week – I’ve been off meeting and eating from Toronto to Richmond. Today I’m still digesting noodles and soup dumplings and what feels like half a dozen pineapple buns from the Lido, but today I have a baby shower to bake for.
I’ve been planning a Meyer lemon tart, but since tart pan rings and bottoms have a way of losing each other in the basement, Meyer lemon scones it is. And curd, just to up the ante. Meyer lemons are here – they’re bigger (or sometimes, smaller) and smoother, with a slightly orange tinge, which can be credited to their breeding; a Meyer lemon is a regular lemon crossed with a mandarin orange.
Which makes them milder than a regular lemon – more floral, less acidic, with less pucker power. Sometimes, particularly when I make something tart, like curd, I like to combine the two – Meyer and regular lemons – to get the best of both worlds.
This online shower is for our friend Jan, who is due to have a baby boy any second now – and since we can’t all live in the same city, we had to do something virtually, as we food bloggers are wont to do. On the upside, I can stay in my PJs and keep this entire batch to myself.
(Update: I packaged them up and brought them to the hospital for the nurses – we’ve been spending a lot of time these past few weeks there with Mike’s mom – and when I got home found them still sitting on the back seat of the car. Facepalm.)
For a shower (or even a brunch), cut these small and dainty – two or three bites – which means no one has to commit to an enormous scone, and can always have seconds. Besides, maximizing surface area means more crunchy, crispy bits.
Meyer Lemon Scones with Lemon Drizzle
AuthorJulie
Preheat the oven to 425F.
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.
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.
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).
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.
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.
Ingredients
This particular occasion seemed to call for lemon curd – a trio of lemon in one bite is never a bad thing – but these really don’t need it. In fact, I’ve been seeing lemon combined with chocolate on restaurant menus lately, which makes me think that these – especially with their mandarin orange heritage – would do just fine with some chopped white or dark chocolate thrown in.
Once you’ve made it, lemon curd is about as simple as it gets – just remember not to leave the pot on the stove while you go check your email. (Burnt curd is not a thing. Trust me, I’ve tried.) Since Meyer lemons don’t have the same tartness as regular lemons, I like to top it up with regular lemon juice to add a little more pucker. Whisk on the stovetop until it thickens, then whisk in the butter, which will kickstart the cooling process. Easy. Eat with a spoon to ward off winter.
Meyer Lemon Curd
AuthorJulieIn a medium saucepan, whisk together the egg yolks, sugar, lemon zest and juice. Set over medium heat and cook, stirring often (if not constantly) with a whisk, until the mixture comes to a boil and thickens. Remove from the heat and stir in the butter. Set aside to cool.
Ingredients
Join the rest of the party! There’s plenty to eat.
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With a Meyer Lemon tree in my front yard in California, I am baking these for sure. The lemons are almost done until the next crop, I appreciate this lovely recipe!!
You bake under tight timelines and THIS is what you come up with? You are amazing. I love the look of these.
Wait – you were in Toronto??? And, um…. these look incredible! Thanks for joining in and these were SO worth the wait 🙂
These look so yummy! Going to have to try this…
I adore Meyer lemons and lemon curd of any type. What a great combination!
Toronto to Richmond? That’s a very long journey. I’m amazed — but glad — you were able to join the shower. Maybe next time you’re flying by, we can catch up and someone will bake for YOU.
Usually, I am not big on scones, but then I say usually…. I reckon this would – most definitely – be one of the exception, lemon drizzle anything is out of this world 😀 Thank you so much for the recipe and all the best to the mother-to-be! x
Yes! it was the briefest visit to Toronto – a little over 24 hours, just crammed with meetings and eatings! Didn’t get to visit anyone – next time!!
These look amazing! I love anything with lemon!
Just got some meyer lemons from SPUD this week. I’m going to try this! Question, can I just refrigerate the curd if it doesn’t all get used up? (I’m the lemon lover in my house, so I’m likely the only one that will eat it!)
Made these for breakfast – used regular lemons as I didn’t have any Meyer lemons and omitted the lemon drizzle. They were delicious and the lemon curd was so yummy.
We tried these last weekend… they were just so awesome!! Pretty much anything we try from your blog is always a hit!! Now… to get off the computer and make another kind of scone for today…
I love scones, meyer lemons and lemon curd – a match made in food heaven! I am always on the lookout for different scone and lemon curd recipes. I will definitely give your a try. I like the idea of the smaller scone.
I made these scones and noticed the dough was very tacky. Usually your scone recipes have 3c of flour. Is this a typo or is this dough sticky?
I’ll certainly carry back to review more.
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