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Meyer Lemon Scones

Meyer Lemon Scones are light, and lemony delicious!
Course Bread, Breakfast
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 2/3 cup  all-purpose flour
  • 3 tablespoons  granulated sugar
  • 1 tablespoon  baking powder
  • 1/4 teaspoon  salt
  • 6 tablespoons  cold unsalted butter, cubed
  • 1  egg
  • 1/3 cup  buttermilk
  • 2 teaspoons Meyer lemon zest
  • Topping:
  • 1 tablespoon  buttermilk
  • 2 teaspoons  coarse sugar

Instructions

  • In large bowl, whisk together flour, sugar, baking powder and salt. Using pastry blender, cut in butter until into coarse crumbs with a few larger pieces. Whisk egg, buttermilk and lemon zest together; pour into flour mixture and stir with fork just until dough comes together.
  • Turn out onto lightly floured surface; pat out into 1-inch thick round. Transfer to parchment paper–lined baking sheet.
  • Brush with buttermilk; sprinkle with sugar. Cut into 8 wedges but do not separate. Bake in 425°F oven until golden and firm to the touch, about 16 minutes.