Description
These Meyer Lemon Scones with Raspberry Crumbs are a delightful twist on a classic breakfast treat, combining the bright citrus flavor of Meyer lemons with a sweet and tangy raspberry crumb topping. Tender, buttery scones are topped with thin slices of lemon and baked to a golden perfection, then finished with crushed freeze-dried raspberries for an added burst of flavor and color. Perfect for brunch, afternoon tea, or a special dessert.
Ingredients
Scones
- 3 1/4 cups flour
- 1/3 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold butter, cut into pieces
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 Meyer lemons, zested
- Juice of 2 Meyer lemons (from the zested lemons)
- 2 Meyer lemons, sliced as thin as possible
- Melted butter for brushing
- Coarse sugar for sprinkling
Raspberry Crumbs
- 1/2 cup freeze dried raspberries
- 2 tablespoons granulated sugar (for mixing with lemon zest)
Instructions
- Preheat and Prepare Lemon Sugar: Preheat your oven to 425 degrees F. In a small bowl, combine 1/3 cup granulated sugar with about half of the grated lemon zest. Rub the sugar and zest together with your fingers until fragrant and evenly combined. This lemon sugar will add a bright citrus sweetness to your scones.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, whisk together the flour, lemon sugar mixture, salt, baking soda, and baking powder. Using your fingers, a fork, or a pastry blender, cut in the cold butter pieces until the mixture resembles coarse crumbs.
- Add Wet Ingredients and Form Dough: Stir in the buttermilk and vanilla extract, then add the remaining lemon zest and the juice of 2 zested Meyer lemons. Stir with a spoon until a dough begins to form, then use your hands to gently bring the dough together. Turn the dough onto a lightly floured surface and knead gently to combine.
- Shape and Prepare Scones: Divide the dough in half and pat each half into a 7-inch round circle. Brush the tops generously with melted butter. Place a very thin slice of Meyer lemon on top of each scone, gently pressing it so it adheres. Poke a few holes down through the lemon slice into the dough to help it bake evenly. Sprinkle each scone with coarse sugar for a sweet, crunchy finish. Cut each round into 4 or 6 slices or use a biscuit cutter for round shapes.
- Bake Scones: Place the scones on a baking sheet and bake in the preheated oven for 14 to 16 minutes, or until the tops are slightly golden. Check underneath the lemon slice to ensure the scone is fully baked through.
- Prepare Raspberry Crumbs: While baking, crush the freeze-dried raspberries into powdery crumbs. You can do this by placing them in a sealed bag and gently crushing with a rolling pin or using a food processor briefly.
- Serve: Once baked, remove the scones from the oven and let them cool slightly. Sprinkle the crushed raspberry crumbs over the top just before serving for a pop of color and tangy sweetness.
Notes
- For best results, slice the Meyer lemons as thinly as possible to ensure the lemon slices bake fully with the scones.
- Use cold butter to achieve a flaky scone texture; keep the butter refrigerated until cutting into the flour mixture.
- Freeze dried raspberries add a concentrated raspberry flavor without moisture, keeping the crumb topping crisp.
- These scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Reheat leftover scones gently in the oven to refresh their texture.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
