If you’ve never had Meyer Lemons, you must give them a try. And this gluten-free Meyer lemon scones recipe is the perfect starter recipe to try these tasty lemon-orange blends.
I first tried these tasty gems in my daughter’s lemon birthday cake. The Meyer lemon is a popular backyard tree in California. If you’re lucky enough to have one, you can enjoy dozens of these citrus fruits, which are a blend of mandarins and lemons. Delicious!
Meyer Lemon Scones Recipe
Makes 8 scones
2 cups gluten-free flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup organic sugar (or 3 tablespoons honey)
1/2 cup butter, frozen and shredded
8-10 tablespoons fresh Meyer lemon juice
1-2 teaspoons Meyer lemon zest
Preheat oven to 400 degrees Fahrenheit.
Line a baking sheet with parchment paper. Whisk together dry ingredients in a medium bowl.
Shred your frozen butter and toss it into the dry mix. Stir until the mixture has no clumps larger than a pea.
Add half the lemon juice and all of the zest. Stir the dough with a fork. Add remaining juice a bit at a time until your dough comes together in a slightly moist ball.
Divide dough in two. Flatten each dough ball into an inch-thick disc. Quarter each disc and place on your papered baking sheet.
Bake for 20-22 minutes at 400 degrees Fahrenheit, until scones are a light golden color. Let cool.
If desired, top with a thin glaze made of half and half powdered sugar and lemon juice.
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