I am perpetually slow to follow trends. I think I first got the “Rachel” haircut in 2005. I often start watching TV shows a few years after the series goes off the air. And did you know that you can now do things like surf the internet on a phone? Crazy, right?
Anyhow, being the girl perpetually late to the party I just recently discovered Meyer lemons and I have to say, where have they been all my life? They are the perfect combo of sour and sweet, fruity and tart. After using them for the first time I immediately started daydreaming about combining them with raspberries in a delightful scone. Months later– see what I’m saying? Slow on the giddy up– I finally made them by slightly adapting my Lemon Blueberry Scones recipe and they were everything I’d been hoping for and more.
Raspberry Meyer Lemon Scones
printable recipe
For the scones
Ingredients:
2 ¼ cups unbleached all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into ¼ inch cubes
¾ cup fresh or frozen (not thawed) raspberries
1 cup heavy cream
1 teaspoon zest of Meyer Lemon
For the glaze
Ingredients:
1 tablespoon lemon juice
1/2 cup confectioners sugar
Directions:
Place an oven rack at the middle setting. Preheat the oven to 425.
Blend the flour, baking powder, sugar and salt in a large bowl. Set aside.
Using a pastry cutter or food processor cut the butter and lemon zest into the flour mixture until the mixture resembles coarse sand. A few larger butter lumps will remain. Add the blueberries and gently fold with a spatula to evenly distribute the berries.
Add in the heavy cream and stir gently until well combined.
Gently fold the dough into a slightly sticky ball. Roll out into a disc 3/4 inch thick. Slice into 8 wedges and place on a parchment-lined baking sheet.
Bake for 12-15 minutes or until the scones are lightly golden brown. While scones are baking mix the lemon juice and confectioners sugar in a small bowl until smooth.
Immediately after removing from the oven spread or drizzle glaze onto the warm scones. Cool on a wire rack for 10 minutes.
Unknown
May 10, 2015 at 5:42 pmYour blog is impressive, thanks to the quality of your recipes & other content. We would be glad if you would participate on Contestchef so that your quality recipes can contest with other such bloggers/ recipe creators and win accolades from various players in the global food industry.
Contestchef is a global forum for food/ recipe bloggers to showcase their skills to the world. This is a one of a kind concept and backed by food conglomerates around the world. Several recipe creators/bloggers are already contesting on Contestchef.
Click to join Contestchef
Sincerely,
Nandy
Contestchef