Meyer lemons were at Trader Joe’s this week for the first time this season. I immediately knew I needed to buy them and next to them were limes. My oldest daughter, Hannah, wanted a lemon-lime cake for her birthday, but we decided on an orange chocolate cake instead (recipe coming in a later post). So what do you do? You decide to make Meyer lemon and lime scones!
What is the difference between Meyer lemons and regular lemons?
Meyer lemons are seasonal lemons typically in the winter. They are a mixture of lemon and mandarin oranges. They are smaller than regular lemons. They are also a more vibrant yellow/orange color and their peel is smoother. The skin is also a lot thinner (can you say easier to peel and zest). The rind is also more fragrant than a regular lemon when zested. (The house smelled amazing during this cooking process!) They are also less tart than a regular lemon and sweeter. They are so juicy! So that means lots of yummy lemon juice to add to your scone recipe!
Ingredients for the Meyer lemon and lime scones
For the scone itself I decided to make this the Meyer lemon flavor. So that means the icing became lime flavored. You could do both a lemon scone and lemon icing, but Hannah really wanted a lemon and lime combination.
For the scones
- Gf flour (Bob Red Mill 1 to 1 flour)
- Meyer lemons x 2 (zest and juice)
- Dextrose (I used in place of sugar)
- Gf Baking Powder
- Milk substitute (Fairlife Milk)
- stick of butter
For the icing
- Lime (zest and juice)
- powered sugar
Steps to make Meyer lemon and lime scones
First combine the GF flour, baking powder and dextrose (sugar), and zest from Meyer lemons in a bowl. Cut the butter into small pieces and then put the butter in the flour mixture. Cut in the butter with two knives or a pastry cutter until becomes pea-sized. Add the Meyer lemon juice and milk substitute until the mixture comes together, it will be very crumbly. I usually mix until becomes crumbly and then use my hands to form a ball. Once the mixture is in a ball place it on a parchment-lined pan and flatten it into an 8-inch circle. Cut into 8 wedges. Sometimes the mixture may be sticky (which happened this time) I typically will cook for 10 minutes, cut and separate wedges apart, and then cook an additional 12-15 minutes until browned.
We typically eat scones every weekend! I mean who can beat a scone and coffee, or a scone and eggs and bacon? I hope you enjoy these scones as much as our family. Tune in for more recipes coming your way!
Meyer lemon lime scones
Ingredients
- 2 cups GF flour 1 to 1 Bob Red Mill GF flour
- 1/3 cup dextrose sugar substitute
- 1 TBS GF baking powder
- 1 TBS zest Meyer lemon one lemon
- 1/2 cup butter cut into squares
- 2 TBS Meyer lemon juice juice from one lemon
- 3/4 cup milk sustitute Fairlife milk
Lime Frosting
- 1 cup powdered sugar
- 1 TBS lime zest 1 lime
- 2 TBS lime juice 1 lime
Instructions
- Preheat oven to 400 degrees F
- Combine GF flour, dextrose, GF baking powder, and Meyer lemon zest in a bowl until combined.
- Cut in diced butter via two knives or pastry cutter until a course meal or pea sized and holds together when squeezed.
- Add Meyer lemon juice and milk and mix until the mixture comes together. Use your hands to combine the mixture until forms a ball.
- Place the ball on a parchment-lined baking pan and flatten it to form an 8-inch disk. Cut into 8 wedges.
- Bake for ~ 10 minutes at 400 degrees F preheated oven. Separate wedges and spread them apart on a baking sheet. Bake an additional 12-15 minutes until scones are lightly browned.
- While the scones are cooling, combine powered sugar, lime zest, and lime juice to make lime icing.
- Drizzle lime icing on slightly cooled scones. We like them still warm, but you can cool them completely before icing them if you prefer.
