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Meyer Lemon Scones

There is something about the comforting taste of a scone. They promise a beautiful start to leisurely mornings or are perfect for your afternoon tea. They require a light touch so they are tender in texture.

Serve with confitures or lemon curd.

Yield 12

Mis en Place


125g Unsalted Butter (cold & cubed) 480g All Purpose Flour 4g Salt 110g Sugar 25g Baking Powder 90g Buttermilk 90g 35% Cream 100g Whole Egg

Zest of 1 Meyer Lemons

Egg Wash

50 g Egg Yolk

35 g 35% Cream

1 g Salt



Step 1

Sift flour, salt, sugar, and baking powder and zest of 1 lemon into a mixing bowl.

Step 2

Add the cold cubed butter to the dry ingredients and mix with a paddle attachment until the butter is a crumbly texture.

Step 3

In a mixing bowl, combine buttermilk, heavy cream and whole eggs.

Step 4

Add the liquid ingredients to the dry ingredient and mix until just combined, dough will look slightly dry still.

Do not over mix.

Step 5

Finish mixing the dough by hand and shape into a rectangle about 2” thick.

Wrap the scone dough in plastic wrap and let it rest in the refrigerator for a minimum of 1 hour or up to 24 hours.

Step 6

Pre heat convection oven to 350 degrees.

Once chilled, unwrap dough and roll the dough to 1” thick.

Step 7

Depending the shape you prefer, using a 3” round cutter for round scones or for triangles, cut the scones into 3” squares and then cut each again diagonally across.

Place scones on a baking sheet.

Step 8

Whisk egg wash ingredients together and brush over scones, sprinkle with coarse sugar.

Bake for 10-15 minutes or until golden.


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