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
Melanie Ann Hall says
I made scones for the first time using this recipe. It did not disappoint. Perfect texture and balance of ingredients. Just delicious! Thank you.
Louise Woods says
Made a batch of these this afternoon, absolutely delicious! Best scones I've ever had! Thank you christina for sharing this awesome and easy recipe 😋
Steffi says
These are SO good! I used half and half instead of heavy cream, and didn't have any actual lemons (and so no zest), so used 1/6 cup half and half and 1/6 cup bottled lemon juice. I also formed the scones at night then put them in the fridge, and baked in the morning. They were flaky, delicious, and perfect!
Yoided says
Hi Cristiana,
I made a batch of these scones making the following changes:
Add orange zest , orange juice to the dry ingredients and the glaze and added raw sugar Instead of white sugar.
They were SO good ! Definitely a keeper.
Thank you!
Maria says
Great recipe ! I also used 1/2 and 1/2 because it's what I had on hand. Next time I will add some crystalized ginger because ginger and lemon go so well together.
Sim says
Hi Christina,
I absolutely love this scone recipe and have adapted it so many ways for different flavors. However, I'm planning to make them soon for a friend who is allergic to eggs. Is there something you'd recommend to replace the egg yolk in the recipe? Thanks!
Rebeca says
Delicious scones... they are light and fluffy... made them with orange zest and orange juice on the glaze. This recipe is a keeper. Thanks!!
Robert says
Since we have a couple Meyer lemon trees, I decided to try this recipe. For the glaze, I cut back the amount of powdered sugar. It turned out great! My wife really loves the scones!
Tamara Pearis says
Had a lime leftover from Midnight Margaritas so I used a lime for zest and juice and added a sparkle of ginger. Also had no egg so I substituted plain Greek yogurt. They are yummy and perfect for tea time.
Thanx!!!
Bonnie says
Hi Christina,
I made your scone recipe because of exactly what you said, don't want too much left. I manage to get 7 scones out of it. Wanted to share a tip a restaurant owner told me, she said to use a grader for the butter. I actually put my butter into the freezer for just a few minutes to get the butter colder. Makes them really airy. Then I used the whole egg and didn't need to put extra milk in. I also substituted monk fruit sugar. They turned out yummy! Thanks for sharing!