Ahhh Meyer Lemons the perfect spring fruit.  There is no way that a bowl of lemons doesn’t make you smile.
Meyer Lemons are typically available February-May which makes them even more special.  They are a cross between a lemon and a mandarin orange and are a bit sweeter than a regular lemon which makes them the perfect addition to a dessert.  Their skin is thinner and has more of an orange tint and they are more round than a lemon.  

I find them in my grocery store in a bag near the regular lemons. Next time you see them buy a bag and give them a try.  You can use them in place of regular lemons in your tea, salad dressings, juiced over vegetables….
Below is a recipe for scones.  Now I am not a baker!!!  I hate following recipes exactly and with baking you have to or the cake, pastry or cookie won’t turn out right.  But, I wanted to use my Meyer lemons dammit!  So here is a quick yummy scone recipe.


Meyer Lemon and Blueberry Sconces

Makes 8 Scones

2 cups All Purpose flour
1/2 cup sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Zest of 1 Meyer lemon (or if it is out of season then use regular lemons)
1/2 cup butter, cold, cut into small cubes (do not let come to room temperature)
1 egg
1/2 cup heavy cream
1 1/2 teaspoons vanilla extract (use the good stuff-it makes a difference)
1 cup fresh blueberries 

Preheat oven to 400°

In a large bowl sift dry ingredients (flour, sugar, salt, baking powder).  Stir in lemon zest.  

Add butter to dry ingredients.  Using your hands or a pastry cutter work the butter into the flour.  You want small pea size clumps.  

In a small bowl, whisk together egg, cream and vanilla.  Slowly add wet ingredients to dry creating a dough.  It will be a sticky mess, FYI.

Lightly flour (a couple Tablespoons of flour) a cutting board and dump the dough onto it.  Gently add the blueberries to the dough.  Do not over work or crush the berries.

Make sure your work surface is floured-it will make life a lot easier.  Press the dough into a circle about 1" thick.  Using a sharp knife cut the circle into 8 triangles.

On a parchment lined baking sheet place the scones about 2" apart.

Brush the scones with a little bit of cream to give them a golden shine (you can skip this step if you are out of energy)

Bake for 15-18 minutes or until golden brown.