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+ servings
Meyer Lemon Cream Scones
Prep Time
20 mins
Cook Time
12 mins
Total Time
32 mins
Servings: 18 scones
Author: Mary Ann Dwyer
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 Tbsp. Meyer lemon zest about 2 Meyer lemons
  • 1/2 cup cold unsalted butter cut into small cubes
  • 1 large egg
  • 1/2 cup heavy cream plus a little extra for brushing tops of scones before baking
  • Lemon Glaze:
  • 1 cup confectioner's sugar sifted
  • 1 tsp. Meyer lemon zest
  • 3 Tbsp. Meyer lemon juice
  1. Preheat oven to 400 degrees.

  2. Line a large baking sheet with parchment paper. Set aside.
  3. Place the flour, sugar, baking powder, salt and lemon zest in the bowl of a stand mixer. Whisk together.
  4. Add the butter and mix on low-speed until mixture resembles pea-sized crumbs.

  5. Slowly add the heavy cream and egg until the dough forms a thick clump.
  6. Turn the dough out onto a lightly floured surface.
  7. Roll the dough out into a large rectangle 1/2 inch thick.
  8. Cut out 18 rounds using a 2 inch biscuit cutter.
  9. Place on prepared tray. Brush with some extra heavy cream.
  10. Bake for 12 minutes or until lightly golden brown.
  11. Lemon Glaze:
  12. Combine all ingredients in a small bowl and whisk together.
  13. Drizzle over warm scones.