Nice lemons…

Meyer lemons…what a blessed fruit. A cross between a mandarin orange and a lemon, they are a bit sweeter than the regular old pucker inducing lemons and such a lovely colour. The skin is a bit thinner and a bit more yellow, they call to me every winter…eat me!…make me into deliciousness!


So I did.

I have a facebook group called “the Cross Country Baking Club” (CCBC) with a friend of mine who lives across the country in Vancouver. We are obsessive about delicious baking and cookbooks so we decided we would try to bake ‘together’ across the country. So every so often, we post a recipe on the facebook group and take photos and rate our results. This week was my chance to use meyer lemons with a wonderful scone recipe I got from a friend.

Pour a cup of tea, slather with devonshire cream (what a word – slather!), and enjoy.



Meyer Lemon Buttermilk Scones, adapted from Dish Cooking Studio

3 cups all-purpose flour
1/3 cup sugar
2 ½ tsp. baking powder
½ tsp baking soda
¾ tsp salt
¾ cup cold unsalted butter, cut into small pieces
1 cup buttermilk
1 meyer lemon, zested
2 oz. unsalted butter, melted
¼ cup rock sugar, for dusting


*Preheat to 425°

*In bowl, stir together flour, sugar, baking powder, soda and salt.

*Add butter pieces, and using fingertips or pastry blender, work butter into dry ingredients until mixture resembles coarse cornmeal. Leave a few large pieces to create flakiness.

*Pour in buttermilk and mix with a fork until ingredients are moistened. Gather dough into a ball, pressing gently until it holds together.

*Turn onto lightly floured work surface and knead briefly, and fold dough in half several times. *Gather into circle. Brush dough with melted butter and sprinkle with rock sugar. Cut into 8 triangles or use round cutter. 
*Bake at 425° for 10-12 minutes or until bottoms are golden and scones are cooked through.


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