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.
Lemon Scone ingredients
- Flour. We need 1 ¼ cups of regular, all-purpose flour to make our lemon scones.
- Sugar. Yes, ¼ cup of granulated sugar is the right amount for this recipe. Scones are not overly sweet like a muffin; they are delicately sweet. Do not omit the sugar altogether, however, because the final result will be too tough.
- Salt. Fine, flaky sea salt.
- Baking Soda. One-quarter teaspoon of baking soda.
- Baking Powder. Most of the lift and rise for these scones comes from the baking powder.
- Butter. Half a stick of cold butter, do not soften it. It needs to be cold when we work it into the flour.
- Cream. The moisture for scones comes from heavy cream. This can be double or single cream (if you’re in the UK).
- Egg Yolk. We only need one egg yolk for this recipe; save the egg white for another recipe.
- Lemons. To make 4 scones, we need the zest of two lemons. We’re not actually using any of the lemon juice in the dough--zest only. We will save the lemon juice for the glaze. I use Meyer lemons for this recipe, but regular lemons are totally fine.
- Powdered Sugar. A small amount of powdered sugar to make the lemon glaze for topping the scones when they’re done baking.
How to make Lemon Scones
- 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 roughly the size of 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.
- 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.
Lemon Scones Recipe variations and substitutions
- Lemon - Use regular or Meyer lemons for this recipe.
- Citrus - You can technically use any type of citrus zest for this recipe, including orange and lime zest.
- Tea - If you want to flavor these with tea, add the tea to the cold heavy cream and let soak overnight for a cold infusion. Then, strain and use the heavy cream in the dough.
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.
How to store this Recipe for Lemon Scones
The best way to store these scones is at room temperature, especially if they have the sugar glaze on top. They will keep for 1 day at room temperature in an air-tight container. Beyond that, it’s best to store already cooked scones (without the glaze) in the freezer for up to 3 months. Double-wrap them with freezer bags and foil. To defrost, unwrap and leave at room temperature for a few hours. You can also warm them through in a toaster oven.
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
Robin says
I just made these (no Meyers, but regular lemons worked just fine). I added 1/2 tsp. crushed lavender - so good! And the recipe is the perfect amount!
Christina Lane says
Yum! Lavender sounds so good :)
Todd Hinson says
i have been making scones from different recipes found on the internet and this is the best.
The only variation was i used regular lemons and added some walnuts. Now, i am going to try the black pepper recipe. Thanks for your help!
Regina says
I am about to go and try this out with my fingers crossed. I'll be back to share my first scone making experience!
Christina Lane says
Yay, Regina! Let me know how it goes :)
Angela says
No lemon juice in the actual scone (only lemon zest)?
Christina Lane says
Yes, Angela. I save it for the glaze :) Enjoy!
Angela says
Thanks Christina. This is a terrific recipe. I've tried it with Meyer lemons & regular lemons and both turn out great. I'm not big on glaze so I add 1 tbsp of the lemon juice to the scone for added flavor. Amazing!!
Cher says
Love all your small batch recipes. Now that I’m team Keto, do you think I can replace the flour with coconut/almond flour and have it still turn out ok?
One day I’ll eat these with flour, but until then I have 30 more pounds to go.
Thanks! ????
Christina Lane says
hmmm...I haven't tried that yet. Is the flour blend you're using say it's a 1:1 direct substitute for regular flour? Coconut flour is so weird...it absorbs SO MUCH liquid.
Starla says
Do you ever bake these (or any of your other recipes) in a toaster oven? I’d love to use mine in the hot summer months.
Christina Lane says
I haven't tried it, but I think it would work, as long as it gets to the right temperature :)
Kathy says
Do you think I can sub 1/2 and 1/2 for the heavy cream? I always have that in the house! If not will def buy the heavy cream...they look so yummy!
Kate says
Good morning Christina,
I just made your scones yesterday and brought them to a movie night with the girls. They loved them and I am so thankful for not having tons of leftovers. Thank you so much for the recipe! Next up will be your hot chocolate variations because summer had a setback here in Germany...
Love, Kate
Marianna says
Hi Christina,
I am pretty much the only lemon junky in in the family, so a small batch is invaluable! Thanks a lot! I am thinking of adding tiny lemon pieces (no skin) inside. Do you think it'll make them soggy?
Maike says
Hi Christina,
I love your recipes and will make these scones right now (can't wait!) but usually have a problem converting the measurements as I live in Europe and we use a scale for weighing ingredients in (kilo)grams or measure volume in milliliters (which roughly translates to grams, how awesome is that?!). I find using a scale to be easier, more accurate and less messy because it dirties fewer dishes/cups.
I know it is a lot to ask, but have you considered adding weight information to your recipes?
Jodi says
I have made these twice now, to great success. The first time I made with regular lemons (really good!). The second time I used the base recipe but made them vanilla scones instead using the scrapings from a vanilla bean instead of lemon zest, and then did a light drizzle of glaze made with confectioners sugar, vanilla extract, and a little milk. I cut them into 8 wedges, and they were amazing! They put Starbucks mini vanilla scones to shame. Thanks for the recipe -I’m so glad I stumbled upon you on Instagram.