Description

Topped with a sweet and tangy lemon drizzle, these soft and pillowy Meyer lemon cream scones make a scrumptious breakfast.

Ingredients

Scones

3/4 cup granulated sugar
1 Tbsp Meyer lemon zest
3 cups all-purpose flour
1 Tbsp aluminum free baking powder
1 tsp salt
1 tsp vanilla extract
1 1/3 to 1 1/2 cups cold heavy cream

Topping

1 Tbsp cold heavy cream
1 Tbsp sugar

Glaze

2/3 cup powdered sugar, sifted
1/8 tsp salt
2 tsp Meyer lemon zest
2 Tbsp Meyer lemon juice
1 Tbsp heavy cream

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Instructions

Line two rimmed baking sheets with parchment paper.
Make scones: Combine sugar and lemon zest in a food processor and pulse for 1 minute. Whisk together lemon-sugar, flour, baking powder, and salt in a medium bowl. Combine vanilla extract with 1 1/3 cups heavy cream; drizzle cream over flour mixture and fold in just until flour is incorporated and a shaggy dough forms – if needed, add 2 more tablespoons cream.
Divide dough in half and turn out on a lightly floured board. Use lightly floured hands to pat each half into a 6-inch circle. Place the two circles of dough on prepared baking sheets and chill baking sheets in the freezer for 20 minutes while preheating oven to 425°F.
Cut each circle into 7 wedges and pull the wedges slightly apart, leaving an inch between them, and brush lightly with heavy cream and sprinkle with sugar.
Bake scones for 16 to 17 minutes, rotating baking sheets halfway through, until tops are set, edges are beginning to turn golden, and a toothpick inserted in the center comes out clean. Cool scones for 5 minutes on baking sheets before removing to a wire rack to cool.
Make glaze: Whisk together powdered sugar, salt, Meyer lemon zest and juice, and heavy cream in a small bowl. Drizzle glaze over scones and let set before serving.
Store leftover scones in an airtight container at room temperature up to 2 days; rewarm in a low oven or for 15 seconds in the microwave before serving.

Notes

Make ahead: Cut each circle of dough into wedges on baking sheet; cover and freeze overnight. Brush with cream, sprinkle with sugar, and bake directly from the freezer, adding 1-2 minutes to baking time. For longer storage, transfer frozen scones to a freezer bag until ready to use.