Strawberry Scones with Meyer Lemon
I could hardly resist the big, beautiful strawberries on display for Valentine’s Day in the grocery store last week. I walked past them three times. Thought that I’d avoided them before I turned around and bee-lined it right back to the display. SIGH.
And then I walked past a bag of Meyer Lemons. With those added to my cart along side the rouge berries, these Strawberry Scones with Meyer Lemon were practically begging to be made.
I am itching for Spring to be here. It’s been on the warmer side of the thermometer this week too and that always does a number on me. You can’t help but feel that Spring is on it’s way with weather in the 60’s. But knowing the weather this time of year in New Mexico, Mother Nature is just being a tease.
I am ready for light and bright tasting foods. Colorful fruits and vegetables. I want to see things sprouting in the garden again. Hear the kids laughing and playing outside. Oh and let’s not forget how nice it is to actually have LIGHT after 5:00 pm. In a nutshell: I am so over winter.
As over winter as I am, I’ll be in the exact opposite predicament 7 or so months from now. I’ll be tired of summer and reader for cool air (though I am never, ever ready for it to be dark at 5 pm). I’ll be done with garden fresh summer tomatoes and ready for fall an winter comfort food.
In the meantime, please, bring on the Spring!

Ingredients:
For the scones:
4 cups flour
4 teaspoons baking powder
2/3 cup sugar
3/4 teaspoon salt
Zest of 3 meyer lemons
1 cup cold butter
2 large eggs
1/3 cup meyer lemon juice - about 3 lemons
1/3 cup buttermilk
1 teaspoon vanilla extract
1 cup fresh strawberries, diced
For the Glaze:
1/2 cup powdered sugar
1 teaspoon meyer lemon juice
1 teaspoon milk
Directions:
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
Zest the lemons and combine with the sugar in a small bowl. Using your fingers, rub the sugar and zest together to combine. This will help release the oils and aroma of the meyer lemons.
Combine the flour, baking powder, sugar (combined with zest), and salt. Cut the butter into the flour mixture until it resembles coarse sand. In a small bowl, whisk the eggs, lemon juice, buttermilk, and vanilla together.
Stir the egg mixture into the flour mixture until the dough is moist, but do not over mix. Turn the dough out onto a floured surface and knead a couple of times until the texture is more uniform and the dry bits have been incorporated.
Roll the dough out into a large circle (or approximate) that is half an inch thick. Sprinkle the chopped strawberries on top, then roll the circle up. Fold the rolled tube into thirds. Then, roll out again into a half inch thick round.
Using a biscuit cutter or a glass, cut out scones that are about 2-3 inches in diameter. Place cut scones on the prepared baking sheets. Continue cutting, re-rolling scraps as needed, until all the dough has been used.
Alternatively, you may divide dough into two equal balls. Pat each ball into an 8 inch circle. Place each ball onto a parchment paper lined or greased cookie sheet. Score each circle with a knife into 6 wedges.
Bake in a 375 degree oven for 15-20 (for cut scones) or 30-40 minutes (for the 8 inch circle), or until done and lightly golden. Allow the scones to cool completely.
Meanwhile, stir powdered sugar, milk, and lemon juice together. Drizzle over cooled scones.
Scones may be frozen for up to a month (un-glazed) in a ziploc freezer bag.
Announcement:
Next Wednesday I have the opportunity to co-host a virtual cooking school class as part of Cooking Connections over on TheMotherhood. I would love for all of you to join me!
When:
Wednesday, Feb. 23, at 1 p.m. ET
Where:
TheMotherhood โ The class will be held at http://www.themotherhood.com/talk/show/id/62134
Registration for for all Cooking Connections classes is available at:
http://www.themotherhood.com/cookingconnections
What:
The โHealthier Meal Makeoversโ class will be hosted by Rachel Matthews (A Southern Fairytale), Renee Ross (Cutie Booty Cakes) and Vanessa Druckman (Chefdruck Musings).
During the class, we will provide our suggestions for making family friendly meals that are nutritious AND delicious. Come join the conversation as we exchange recipes, share suggestions, ask questions, and learn a few simple tips and tricks for making meals healthier!
My other fabulous co-hosts are:
- Christine Satterfield, I Dream of Clean, http://www.idreamofclean.net
- Ilina Ewen, Dirt and Noise, http://www.dirtandnoise.com
- Jessica Binder, Food Mayhem, http://www.foodmayhem.com
- Serena Yuen Beltz, Fresh, Local and Best, http://freshlocalandbest.blogspot.com
- Lisa Perez, New York Chica, http://newyorkchica.com
- Katie Goodman, Good Life Eats, http://www.goodlifeeats.com
- Wendy O’Neal, Around My Family Table, http://aroundmyfamilytable.com
- Amanda White, Oh Amanda, http://ohamanda.com
- Debbi, Debbi Does Dinner Healthy, http://debbidoesdinnerhealthy.blogspot.com
- Denise Sawyer, Wholesome Mommy, http://wholesomemommy.com
- Julie, Dinner with Julie, http://dinnerwithjulie.com
The class is sponsored by ConAgra and hosted by TheMotherhood.
So beautiful! I’m ready for spring, too.
Wow, these sound delicious and they are SO pretty!
I wish I had a couple of these beauties right now! I am so ready for spring, too…
I’ve seen so many recipes lately for meyer lemons and am super jealous! I can’t get them here.
I think I’ll put this on my weekend grocery list. Beautiful and the photos are wonderful – as always! I am completely over winter here in Virginia. For some reason it has been a long one. Have a great weekend – thanks for sharing!
Looks delish!
beautiful! I could use one of these right now!
We have had a day this week in the 70’s… such a nice teaser. Makes me anxious for the beautiful spring weather and food to get here!
Katie- I have been following your blog for a while and I just wanted to say that things are looking really good. Your site looks very professional and your photography has really come a long way.
I was wondering if you have been taking classes or are you self taught?
I love strawberry scones, but have never included meyer lemon in mine. Sounds like a dream combination ๐
These look incredible, Katie! The photos are so fresh, clean, and absolutely stunning. Can’t wait to make these! xo
These look absolutely fabulous! I am with you – I am SO ready for spring.
Your scones look really really good, thanks so much for sharing your recipe and lots of pictures.
I love the combination of strawberry and lemon!
Please pass the spring indeed! And this looks like the perfect cure…
…spring on a plate! Yum!
SO pretty!! Perfect cure for the winter blues.
Delicious! Perfect breakfast.
Perfect for a Sunday brunch! We usually have my in-laws over for an Easter Brunch or Mother’s Day brunch, I’ll have to add this to my menu!
Delicious, and the perfect way to urge spring to gently come here. ๐
Whoa that looks delicious! That would make an amazing breakfast!
With your scones and Kristen’s biscuits, I’m set for weekend brunch. Thanks!
I’ve got the meyer lemons for these babies in the fridge. A gluten-free, egg-free, dairy-free version might just be tomorrow’s breakfast.
Meyer lemons always scream sunshine to me! Bring on the the sunshine and springtime weather!
I want to dive into your photos so badly and… I don’t even know what. The scones look amazing and they’re right up my alley but I don’t think I want to eat themโthey’re too pretty. I just want to, like, smell them and hold them for a while. The scones and I can sit in the sun together and talk about what a beautiful day is and maybe about baking some more scones at some point, but mostly we’ll just sit around. I think I would like that.
I know just what you mean. I’m tired of winter, too, and these lovely strawberry scones just shout springtime. And, I adore Meyer lemons. They’re so much tastier than regular lemons, and so pretty to boot. Beautiful post!
These scones look amazing! They are so pretty too. Yum!
So elegant!
Oh we had a tease of 60+ weather here yesterday and today it’s back to winter cold. These scones definitely remind me of warmer weather and I’m so hopeful it will be here soon!
I am also VERY over winter! These scones would be a welcome summer flavor.
I love a good scone and these definitely look like a good scone. I too am ready for spring!
These look like the perfect way to bring Spring into my kitchen!
Awesome strawberry scones,my mouth is watering and craving to have this yummy dessert right now.
Stunning photography and styling. They are so pretty and delicuous looking. PERFECTION!
Perfect combo ~ I can’t wait to try these! Your blog is beautiful and the photography/styling is stunning. Can you please come and help me? ๐
made these this morning & they were DELICIOUS!!! i didn’t have meyer lemons so just used regular old lemons & they were still delish. thanks so much for sharing this recipe!!
Your scones look amazing, and your pictures (as always) are beautiful ๐ I have to ask, did they get soggy at all from the strawberries? i seem to have a hard time baking with strawberries. thanks!
I did not find them soggy. We froze half of them and ate the other half pretty quickly so that probably helped.
Hi. The scones look totally decadent. I love fresh strawberries.
These look delicious! I just made some lemon curd yesterday, and I am imagining how amazing it would be on one of these scones.
Strawberries…cream…and scones: what a fabulous combination. The perfect dessert for a party and a special “family treat.” Great recipe and post.
gorgeous. I adore your festive, happy, sunshiny spring styling!!!
I just made these scones and they are fantastic! I had a bit of an issue with the amount of egg mixture with the buttermilk, vanilla and lemon juice not being enough to bring the dough together. I just used a bit more buttermilk and that did the trick. Very very delicious though, especially with the glaze!
I had gotten some Meyer lemons and wanted to make something with them. These were absolutely delicious. I’m not a great baker, so I had a hard time making the cut-out scones – my dough was too moist – so I made the two large rounds cut into wedges. They didn’t look quite as pretty, but they are still wonderful!
Thanks so much for sharing amazing recipes with the world :). I made these for a family breakfast, and they were such a hit! Making them again this weekend.