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 400Â°

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.