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! Yes, I still think about that tree!
Camille was asking for a lemon half 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. 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.
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.
Yields 4 scones
Small Batch Meyer Lemon Scones for Two. Makes 4 small scones!
10 minPrep Time
15 minCook Time
25 minTotal Time
- 1 1/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 4 tablespoons unsalted butter, cold
- 1/3 cup + 2 tablespoons heavy cream, plus extra for brushing
- 1 large egg yolk
- zest of 2 Meyer lemons*
- 1/3 cup powdered sugar
- 1 teaspoon heavy cream
- 2 teaspoons freshly squeezed Meyer lemon juice
- Preheat the oven to 400.
- In a medium bowl, stir together the flour, sugar, salt, baking soda, and baking powder.
- Dice the butter and add it to the flour mixture. Work the butter into the flour mixture until it's evenly distributed and smaller than peas. Use two knives, a pastry cutter, or your hands.
- Next, add the heavy cream, egg yolk and lemon zest in a small bowl and whisk together. Pour this on the flour mixture and stir until a shaggy dough forms. Don't overmix, but incorporate things well.
- Scoop the dough out, place it on the baking sheet, and use the warmth of your hands to make it stick together into a circle.
- Slice the dough circle into 4 even pieces. Brush each piece with extra heavy cream, and top with lemon slices if you like.*
- Bake for 13-15 minutes, until a toothpick inserted comes out clean and they lightly brown on the edges.
- While the scones bake, whisk together the glaze ingredients. Pour on the scones when they come out of the oven. Serve immediately.
***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!