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by Jessica February 3, 2016
Any excuse to cover my food in pink crumbs?
Count me in.
I have a plan for you this Valentine’s Day: make yourself an adorable breakfast.
Scones are for the real pastry lover. The legit pastry lover.
You definitely play a game of scone roulette if you walk into a bakery and choose one as your treat because as we’ve discussed a handful of times before, you might be thisclose to getting a mouthful of dry, dusty crumbs.
Dry scones are the WORST.
These are not that! If you’ve been reading then you know that this recipe is my favorite, a serious go-to, and the recipe that turned me into a scone lover. They are almost biscuit-like, covered in crunchy sugar and stunning raspberry pieces. I love it when my food is cute.
Meyer lemons, oh how I love you so.
There is just something so… classy… about lemon recipes. To me, at least. And this says a lot considering for the last three days I’ve been obsessing over something cookies and cream recipe related. I just can’t figure out what unique thing that cookies and cream thing should be. Plus, cookies and cream is soooo 2010, so it has to be good. I’m right?
Give me your cookies and cream suggestions on this recipe that has nothing to do with cookies and cream please.
My adoration for lemon recipes has increased with age, but even when I didn’t want lemon treats, I always wanted MEYER lemon treats! So sweet instead of sour and perfect enough to actually eat an entire slice, I’ve put them on pizza and candied them for salads. The season is way too short and my heaven will consist of an always blooming meyer lemon tree.
If the entire slice freaks you out, leave it off! Throw it in a mimosa on the sideinstead.
I definitely feel an ingredient obsession coming on. And it’s not just ONE ingredient. It’s all this freeze dried fruit!
I 100% stole this idea from my friend Ashley. She made these cupcakes with freeze dried strawberries last year around this time (only I thought it was, like, two months ago, that’s how behind on brain time I am) and the idea has been in my headever since. How fun! How delicious! HOW PRETTY AND PINK.
Youknow that’s the thing that really sold me. Pink forever and ever.
Also, in depressing news, freeze dried blueberries crumble into a beige mess. Not cool. Not blue. Definitely not pink.
As cloyingly charming as they look, there is good news: they taste just as wonderful. And not super sweet. The classic lemon raspberry combo is lovely and just begging for spring to showits sunny face. Yes you can make them for a friend or your love or your mom, but you totally should make them for yourself. You deserve it. And you’re cute!
Yield: 8 to 10 scones
Total Time: 1 hour hr
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4.67 from 3 votes
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Ingredients
- 3 1/4 cups flour
- 1/3 cup granulated sugar + 2 tablespoons
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups cold butter, cut into pieces
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 4 meyer lemons, zested
- 2 meyer lemons, sliced as thin as you can
- melted butter for brushing
- coarse sugar for sprinkling
- 1/2 cup freeze dried raspberries
Instructions
Preheat the oven to 425 degrees F. In a small bowl, combine 1/3 cup sugar with about 1/2 of the grated lemonzest. Rub together with your fingers until combined and fragrant.
In large bowl combine the flour, lemonsugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the buttermilk and vanilla, and add the remaining lemonzest. Add the juice from 2 of the zested meyer lemons. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
Divide the dough in half and pat each into 7-inch round circles. Brush each scone with melted butter and top with a lemon slice. Gently press on the slice so it sticks, then poke a few holes in the slice down into the dough. The slice needs to be reeeeeally thin so the dough under it bakes.Sprinkle with coarse sugar. Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 14 to 16 minutes, until the tops are slightly golden. Be sure to check right under the lemon slice to see if the scone is fully baked.
While the scones are baking, crush the freeze dried raspberries into powdery crumbs.
Sprinkle the raspberry crumbs over the scones before serving.
Notes
[adapted frommy blood orange scones]
Course: Breakfast
Cuisine: American
Did you make this recipe?
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I appreciate you so much!
Now if only I could cover broccoli in these pink crumbs.
posted in: Muffins/Scones, Recipes, Winter 58 comments
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4.67 from 3 votes (3 ratings without comment)
Leave a Reply
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Kristina — Reply
These look fab!
also… cookies and cream scones???
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Jessica — Reply
i’m debating. hmmm.
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Cheese and Chinese — Reply
Oh my gosh those freezedried raspberries are so cute, I’ve never seen that before! This sounds delicious.
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Laura ~ Raise Your Garden — Reply
New to me as well ~ adorable. These scones just make me feel feminine and girly, and I thought only Sephora could do that!~ Pinky’s up, these would be ideal for high tea =)
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Laura (A Beautiful Plate) — Reply
Yesssss! These are beautiful!!!! I’m obsessed with freeze-dried fruit for this very reason. Garnishes or adding to frosting.
Maybe you should make broccoli/cheddar scones next? WOH! <—- I might do that.
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Amanda — Reply
These look and sound amazing! Can’t wait to try them :D Orange zest mentioned in the recipe confused me until I realized it was adapted from your orange scone recipe :P
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Jessica — Reply
oops! fixed it, thanks amanda!
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Emily @ Life on Food — Reply
I always think of scones as a special treat. And these ones are so stinking pretty!
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Lucia @ The Foodwright — Reply
YES to needing more adorable breakfasts in my life. I LOVE this Meyer lemon-raspberry combo, these look so super good!!
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allison — Reply
Try Ina’s lemon-parmesan roasted broccoli. I made it last night, so good. And Ina can do no wrong. Though, if you aren’t making 8 cups (no one needs that much broccoli) be sure to cut down the baking time.
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Jessica — Reply
that is one broccoli that i can get behind.
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Jessica —
haha and 8 cups! seriously.
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Claire Hearn — Reply
YUM! Definitely cookies and cream scones!
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Kelly — Reply
I just listened to a local podcast that recommends http://www.lemonladies.com/ to feed your meyer lemon addiction!!
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Jessica — Reply
ahhh thanks kelly!
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Ah I can tell those scones are the perfect texture! They really do look like an amazing Valentines morning treat :)
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Iram — Reply
U honestly will eat the rind too?! Isn’t it bitter
…is it even safe to eat?!-
Jessica — Reply
yes! meyer lemon rinds are much thinner, not as tough, not as bitter and generally more edible, haha. i wouldn’t do it with regular lemons.
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Erin @ The Spiffy Cookie — Reply
I never liked scones until I made them myself because they were always so dry! I have a huge bag of meyer lemons right now and I adore the crushed raspberries on top of these. So pretty!
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Jessica — Reply
same!
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Nicole @ Young, Broke and Hungry — Reply
Scones weren’t my friends until I made them at home. Who knew they weren’t actually dry hard pieces of rock, and were actually made up of buttery flakey goodness. The freezer dried raspberries on top is such a cute touch.
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Jessica — Reply
that seems to be most previous scone haters’ stories, same with me!
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mary-clay | the open oven — Reply
raspberry crumbs!!! I’m so excited, what a cute idea. I love a lemon/raspberry combo too. thanks for sharing, Jessica!
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Akram Taghavi-Burris — Reply
I’m surprised how fine the freeze dried raspberries ground up. It looks great. Having just made raspberry red velvet cupcakes, I can’t help but think how great this ground up powder would look on top of some white frosting. Still the pairing of the lemon and raspberry is one of my favorites, so I’ll have to try this recipe soon.
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Jessica — Reply
raspberry red velvet cupcakes?! i love the sound of that! and yes, they will ground up into a powder for sure.
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Cool, I’ll have to try my hand at making some. BTW I just posted my first ever YouTube video where I show how to make my Raspberry Red Velvet Cupcakes. Incase you are curious, you can watch it herehttps://www.youtube.com/watch?v=_ESZ783rjrk
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Beth @ bethcakes — Reply
These scones are SO making me want summer right now! I need to try your scone recipe, mine are always just ehh. I absolutely love these flavors and colors together. Prettiest scones ever! :)
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Jessica — Reply
you need to try this recipe! even if you use different flavors, it’s my absolute go-to.
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Cailin — Reply
Oh my word – these look so pretty!!! Meyer lemons – how is it not possible for this season to be extended?! It’s just too short – not fair. If you ever create the year-round tree, please clone it and send one to me! I may live in NYC with no space to plant a tree…but I will find a crack in the sidewalk for this!
In terms of cookies and cream ideas…C&C chia pudding? A variation on your chocolate cream pie (which is already incredible!!)? Something combining cookies and cream WITH meyer lemon?! That could be amazing or disgusting.
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Jessica — Reply
seriously, you’re making me want cookies and cream chia pudding! omg i might do it. eeeek.
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Jessica —
oh and i have done a lemon and chocolate combo with pancakes, it’s surprisingly good!
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Tara — Reply
These are gorgeous! While our winter has been mild so far, I miss all the colors of spring and summer. Thanks for keeping your posts so cheery and colorful!
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Jessica — Reply
yes! we haven’t even had much snow but the gloom and general winter gray is killing me.
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shawnna — Reply
Hey girl These look so yummy!
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Jane C. — Reply
I’ve never seen freeze dried raspberries. Where in the grocery aisle should I look for them? (Assuming my small town grocery store even carries them, a big if)
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Jessica — Reply
hi jane! you might try looking around the dried fruit? i actually find them easily at target, they are in the aisle with the nuts and trail mix!
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Hannah | Fleur-de-Licious — Reply
These are gorgeous. Just made some raspberry sweet rolls myself, loving the flavor combo! Also appreciate the heads-up about freeze dried blueberries, would have defs assumed they would be prettier.
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Jessica — Reply
i know, right? sad face. was hoping for some bright blue-purple crumbs!
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Ashlyn @ The Pedantic Foodie — Reply
Oh my goodness… This is the time of year where I really, really love scones are these look like the perfect bff for my afternoon cup of Earl Grey.
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Melinda | Sprinkle and a Dash — Reply
I’m in!
I might not wait until Valentine’s Day for these. Our Meyer lemon tree is loaded right now, and I can already imagine how your scones taste. I usually make a lemon with crystallized ginger scone, but these look too good not to try. Last week I posted Meyer Lemon and Vanilla Bean Posset on my blog. It’s my new favorite lemon recipe.-
Jessica — Reply
lemon with crystallized ginger sounds incredible!
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Angie — Reply
Next to my second-favorite pie, Lemon Meringue, these yummy-looking Lemon Scones look like they’ll be my next fav lemon breakfast! They look great!!
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Those have to be the prettiest scones ever! Freeze dried raspberries are the best, I also love sprinkling them on desserts :)
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Christina H. — Reply
These look gorgeous and I couldn’t wait to make them! They are currently in the oven, and I wish I had read through the recipe better beforehand. It says to “add the remaining lemon zest” to the batter and then later to “add the orange zest” to the remaining sugar to sprinkle over top. I was super confused until I realized the recipe had been adapted from the blood orange scone recipe. Still, I worried there should be some lemon zest left for the sugar. I decided in the moment to save a tablespoon and a half for the sugar, and the rest I added to the batter. I just wanted to know what was meant to be done! Thank you, I love your blog, I’m an every day reader but I don’t comment often.
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Julie — Reply
I saw pomegranate powder the other day at the store. Kept thinking what I’d use it for. I think I’ll make these and sprinkle it on top instead of raspberries. Anything with lemon is delicious!
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