Meyer Lemon Scones with Vanilla Lemon Glaze
simple and delicious meyer lemon scones
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 10 1x
Ingredients
Scale
- Scones
- 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
- Glaze
- 2 cups powdered sugar
- 2–3 teaspoons milk
- 1/2 teaspoon vanilla
- 2 teaspoons lemon juice
- 1 tablespoon butter
Instructions
- Scones
- 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.
- Glaze
- 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.