There are a lot of things I avoid making because they seem difficult or too fancy. Pie was one of those things, but I conquered that and found it wasn’t that hard. Scones was another thing, but they turned out to be even easier than pie! Honestly, who knew scones were simple?
Remember all the citrus I was gifted by my lovely friend Megan of The Beef Jar? First I made muffins then I got the idea for scones… Thanks Pinterest!
Just wait until you see what I did with that crazy looking octopus thing, called a Buddha’s Hand. Anyway, I took the meyer lemons and made scones. And these scones were just lovely. Maybe even better than the Blood Orange Muffins I made, I said maybe…
These would be simply perfect for say a shower of some sort because honestly, they are uppity enough to serve at a fancy party, but easy enough to whip up quickly! Win-win. Someone get married or pregnant so I can serve these at your shower!
I will give you a disclaimer, the scone dough is SUPER sticky to begin with! When I say use a generous amount of flour to dust, DO IT! Otherwise you will end up like me with dough stuck to every surface of you. Don’t end up like me, just use lots of flour.
- 3/4 cup milk
- 1 egg
- 1/4 cup vanilla sugar (sub regular if you don't have any)
- 2 teaspoons vanilla extract
- 2 tablespoons Meyer lemon juice
- zest of 2-3 Meyer lemons (about 1 tablespoon)
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons cold unsalted better
- 1 egg white, beaten
- 2 cups powdered sugar
- 2-3 teaspoons milk
- 1/2 teaspoon vanilla
- 2 teaspoons lemon juice
- 1 tablespoon butter
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, mix together milk, egg, vanilla sugar, vanilla extract, lemon juice and zest. Set aside.
- In a larger bowl, mix together flour, baking powder, and salt. Using a pastry blender (or your hands), cut the cold butter into the flour mix until it starts forming small pea sized balls. Be sure your butter is very cold to start.
- Pour the wet ingredients into the large bowl and gently mix with a spoon.
- Pour the dough out onto a WELL FLOURED surface and flour your hands well, kneed the dough for a few minutes.
- Place the dough on your parchment lined baking sheet and form into a round disc about 3/4 inch thick. Cut the disc into 10 pieces and leave the pieces in place.
- Brush the scones with a beaten egg white. Bake for 18-20 minutes or until slightly browned. Cool scones on rack before glazing.
- Mix all ingredients (except butter) together. Melt butter and add, stir well. Mix until creamy, if you need to add more sugar or liquid, do so until right consistency is reached.
- Glaze will be spooned on scones so it will need to still be slightly runny. Spoon over scones in whatever pattern suits your fancy. Allow glaze to dry for 10 minutes. Once dry, it will be hardened.