Three years ago, we planted our Meyer lemon tree. A thousand days later, the tree is laden with smooth-skinned, yolk-colored fruit. There’s beauty in that first harvest, and wonder too – growing your own fruit (or vegetables) feels as natural as breathing. A cross between a lemon and a mandarin orange, Meyer lemons are the essence of sunshine; a promise of the longer days ahead.
These buttery and tender scones are my ideal breakfast. Meyer lemon zest perfumes the scones while almond meal adds a slightly nutty character. The bright glaze adds just enough sweetness to a breakfast offering. Happy New Year!
Meyer Lemon Scones
Zest of 2 Meyer lemons
1/3 cup sugar
1 3/4 cups self-rising flour*
1/4 cup almond meal
1/2 tsp baking soda
1/4 cup chilled unsalted butter
6 Tbsp low-fat buttermilk
1 large egg
1/8 tsp almond extract
1/2 cup powdered sugar, sifted
1/2 tsp Meyer lemon zest
1 Tbsp Meyer lemon juice
Preheat oven to 400°F and line a baking sheet with a silicone mat or parchment paper. Place Meyer lemon zest and sugar in a food processor; pulse until combined, about 30 seconds. Whisk together lemon-sugar, self-rising flour, almond meal, and baking soda in a large bowl. Dice butter into 1/2-inch pieces; sprinkle over flour mixture and use a pastry cutter to cut in evenly until mixture resembles coarse meal.
Whisk together buttermilk, egg, and almond extract in a small bowl; add to flour mixture and fold in just until incorporated. Use a floured bench scraper to scrape dough out onto prepared baking sheet; lightly flour hands and pat dough into an 8-inch circle. Score into 12 wedges with floured bench scraper.
Bake 16 minutes, until golden. Cool 2 minutes on baking sheet, then carefully transfer to wire rack to cool before slicing into wedges. To prepare glaze, whisk together powdered sugar, Meyer lemon zest, and juice in a small bowl. Set rack with scones over a piece of wax paper and drizzle with glaze (if glaze starts to harden, microwave for 5 seconds and whisk); let set before serving. Store leftovers in an airtight container at room temperature up to 2 days.
*Don’t have self-rising flour? Substitute 1 3/4 cups all-purpose flour plus 2 teaspoons baking powder and 1/4 teaspoon salt (and include the 1/2 teaspoon baking soda). Increase the buttermilk to 1/2 cup.
Yield – 12 scones (serving size: 1 scone)
Calories – 165
Carbs – 25