More Lemons... Scones This Time!

I'm still trying to use up my box of lemons. Thus far, I've made lemon bars, Greek lemon soup, and now lemon scones. I think the next thing on the list is a lemon layer cake or lemon cookies. Or I may just freeze the lemon juice and zest and make something later so I don't get lemoned out.

I don't know why but I absolutely love scones and biscuits. Who doesn't love buttery baked goods? I made orange scones in the summer and thought Meyer lemons would make perfect lemon scones. I don't think regular lemons would be nearly as good. These scones call for buttermilk, which I happened to have and have been trying to find a way to use up. Perfect! Lemon zest is in the dough, and I decided to make a lemon glaze for the top. The result was a tender and moist on the inside, crunchy on the outside, lightly lemon-flavored scone. Excellet with a cup of tea or coffee.

Meyer Lemon Glazed Scones, adapted from Bon Appétit Magazine, 2006

Makes 12 scones

For the scones:

3 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
½ cup sugar
¾ cup (1 ½ sticks) chilled unsalted butter, cut into ½ - inch cubes
1 cup plus 1 tablespoon buttermilk
1 ½ tablespoons finely grated Meyer lemon zest or regular lemon zest

For the glaze:

2 tablespoons freshly squeezed Meyer lemon juice
¾ cup powdered sugar

Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper. Whisk flour and sugar in large bowl. Using fingertips, rub in chilled butter until pieces are size of small peas. 

Mix 1 cup buttermilk and finely grated lemon peel in glass measuring cup. Pour buttermilk mixture into dry ingredients and stir until dough begins to form (some of flour will not be incorporated). Transfer dough to lightly floured work surface and gather together.

Knead dough briefly, about 5 turns. Divide dough in half. Form each dough half into ball and flatten into 1-inch-thick disk. Cut each disk into 6 wedges.

Transfer scones to prepared baking sheet, spacing 1 inch apart. Brush tops with remaining 1 tablespoon buttermilk.

Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes. Meanwhile, whisk together lemon juice and powdered sugar. Cool scones completely (or as long as you can wait!), then drizzle with glaze.