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Meyer Lemon Cream Scones

Prep Time20 mins
Cook Time12 mins
Total Time32 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


  • Preheat oven to 400 degrees.
  • Line a large baking sheet with parchment paper. Set aside.
  • Place the flour, sugar, baking powder, salt and lemon zest in the bowl of a stand mixer. Whisk together.
  • Add the butter and mix on low-speed until mixture resembles pea-sized crumbs.
  • Slowly add the heavy cream and egg until the dough forms a thick clump.
  • Turn the dough out onto a lightly floured surface.
  • Roll the dough out into a large rectangle 1/2 inch thick.
  • Cut out 18 rounds using a 2 inch biscuit cutter.
  • Place on prepared tray. Brush with some extra heavy cream.
  • Bake for 12 minutes or until lightly golden brown.
  • Lemon Glaze:
  • Combine all ingredients in a small bowl and whisk together.
  • Drizzle over warm scones.