Light and tender, with just the perfect amount of crumb, these homemade Raspberry and Meyer Lemon scones blend the all the citrus flavor of Meyer lemons with the sweet tang of fresh raspberries. This easy to follow recipe is perfect for a springtime brunch.
First of all, it’s the time of year when Meyer Lemons are in season (as is our Meyer Lemon baking extract). You should start to see this fruit show up in your grocery stores in the winter and through early spring.
Then, there is the fact that I love Meyer lemons. These lemons remind me of my years living in California. They are smaller and more round than regular lemons, and have a thinner skin, a dark yellow pulp and a subtle sweetness to the fruit.
Don’t want a sour flavor? Not a problem. The acidity level in Meyer lemons is pretty mild, which is nice when you’re going with a recipe (like this one) that doesn’t need a strong tangy flavor.
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 stick (8 tablespoons) unsalted butter, chilled
1/2 cup heavy cream
2 tablespoons freshly squeezed Meyer Lemon juice (optional)
1 teaspoon Dell Cove Meyer Lemon extract
1 pint raspberries, halved
1/2 cup confectioner’s sugar
2 to 3 tablespoons heavy cream
1/2 teaspoon Dell Cove Meyer Lemon extract
Pinch of salt
1 egg beaten, with 1 tablespoon heavy cream, to brush on top of the scones before baking
Pre-heat your oven to 400 degrees F. In a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the butter using a pastry cutter or fork. (Baking tip: Use the large side of a box grater to grate in the cold butter is the fastest method.) Stir to make sure all the butter is coated with the flour mixture.
In a separate bowl, whisk together the egg, heavy cream and Meyer lemon extract (and fresh lemon juice, if you’re using that option). Add the wet ingredients into the flour mixture and stir to combine. Gently fold in the raspberries.
Turn the dough out on a well-floured surface and note that the dough is very sticky. Pat it down to about a 3/4-inch thick circle and cut into 8 pieces. Place on a baking sheet lined with parchment paper.
Whisk together the egg and heavy cream, and then brush the tops of the scones to give the scones a nice shine. Bake for 25 to 30 minutes, or until the top is a light golden brown. Remove the scones and allow them to cool before adding glaze.
To make your glaze: In a small bowl, whisk together the confectioner’s sugar, lemon extract, cream and salt until smooth. Drizzle over the cooled scones. Garnish with fresh raspberries and serve.
Extracts are useful in baking, even when the fruit is in season. Because their flavor is concentrated, you use less of an extract than would be required in juice, thus not altering the liquid and acidic levels of the recipe.
If you’re using freshly-squeezed Meyer lemons to make this recipe, be sure to keep the lemon rinds. DON’T THROW THEM OUT! These rinds have a more complex scent and flavor than regular lemons. So keep them, and slice them thinly and add the rinds to a salad or a dip. Or cover the rinds in salt and preserve them to add to cocktails.