Small Batch Meyer Lemon Scones for two.
I've created a little lemon monster in my house, and I'm here to warn you. She's 2 years old, her name is Camille, and she's got lemon seeds in her pockets to prove it.
If you cross her, toss a lemon near her, and run the opposite direction. If you don't get away fast, you'll feel the full effect of the terrible twos!
I've always been a lemon dessert lover (more than chocolate, thank you and please close the door on your way out). I'll take a lemon bars over brownies, lemon pie before apple pie, and Meyer lemons over regular lemons. My daughter has always wanted to eat whatever I'm eating, and so she has become a lemon lover, too.
When I spied a bag of this year's Meyer lemon crop, I stocked up. I used to have a Meyer lemon tree in my front yard in California, and I miss it so much! Yes, I still think about that tree!
Camille was asking for a lemon slice as I was making these small batch Meyer lemon scones, and I handed it to her. I didn't expect her to eat the entire thing, skin and all. Yikes.
Then, she ate a scone right when it came out of the oven, too. She's hooked.
I haven't made a scone recipe for you since 2013 (and it was these Black Pepper Scones with Maple Glaze), and really, that scone recipe is so solid, you hardly need another one. My scone recipes are made with heavy cream (as all scone recipes should be), has a very tender crumb, and is subtly sweet. One-quarter cup of sugar total for four scones is the perfect amount of sweetness.
The lemon glaze on top is entirely optional; I admit I make these without the glaze most of the time. Since you only need the Meyer lemon zest, I squeeze the rest of juice into a container and make lemonade for Camille with it. Meyer lemons are sweeter than regular lemons (they're a cross between a regular lemon and mandarin orange), I can use less sugar when making lemonade. And anything with less sugar for kids is GREAT in my book.
Things to know about these small batch Meyer lemon scones:
-These small batch Meyer lemon scones are made with all heavy cream, which is how scones should be made (in my humble opinion), and this makes the scone super flaky!
-There is only ¼ cup total of sugar in the recipe, which makes them slightly sweet. The glaze on top is optional, but delicious.
-You can definitely use regular lemons, or any other kind of citrus. Check the comments for recipe variations made by fellow small-batch bakers.
Ok, I'm sending you off into the weekend armed with a recipe for a small batch of Meyer lemon scones. Get to work, friends!
If you're looking for the mini quarter sheet pan I use when baking a small batch of scones, it's here.
Another sweet treat idea for breakfast that's perfect for Mother's Day is this sweet bread recipe from Julie Blanner. Customize it however you like!
Small Batch Meyer Lemon Scones for Two. Makes 4 small scones! ***If you top the scones with extra lemon slices before baking, make sure you are eating the scones the same day. Leftover scones get soggy with a lemon slice on top. Enjoy!Small Batch Meyer Lemon Scones
Ingredients
For the optional glaze:
Instructions
Notes
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 434Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 133mgSodium: 395mgCarbohydrates: 64gFiber: 2gSugar: 30gProtein: 7g
Sharmila says
These are amazing! Not dense and dry like disappointing scones at some bakeries. I made them vegan by subbing coconut milk, vegan butter, and a flax egg. They came out just as light, fluffy and delicious as the original!