When I first stumbled upon these at Bake at 350 I knew I’d love them. I am a huge lemon lover so these are right up my alley. Meyer lemons have such great flavor! They are sweeter and less acidic than regular lemons. If you can’t find them I’m sure you could substitute regular lemons though it would probably produce a more tart scone.
3 c. all-purpose, unbleached flour
1/3 c. sugar
1/4 c. dry milk
3/4 tsp kosher/coarse salt
1 TBSP baking powder
2 tsp vanilla bean paste
1/2 c. combo of milk and Meyer lemon juice
4 TBSP butter
1/4 c. shortening
2 TBSP Meyer lemon zest (heaping)
Meyer lemon juice
Place butter and shortening in the freezer.
Preheat the oven to 450. Line a cookie sheet with parchment paper.
Whisk together the dry ingredients.
In a separate bowl, whisk the eggs, vanilla bean paste and the milk/Meyer lemon juice. (I filled my 1/2 c measure about 1/3 full of juice, then topped it off with milk to make 1/2 c.)
Into the flour mixture, grate the cold butter on the large holes of a grater. Break the shortening into pieces and add to the flour mixture. Cut in the fat with a pastry blender or 2 knives, leaving some pea-sized pieces of fat.
Gently stir/fold in the liquid mixture.
Dump the dough onto a floured surface and gather together until it is cohesive. Divide the dough in half (using your bench scraper) and move to the cookie sheet. Pat each half into a 7-inch circle and then cut each half into eighths. Separate the wedges slightly. (you can freeze the unbaked and cut dough. Add 2 minutes to the baking time.)
Bake for 7 minutes, then turn the oven off (don’t open the door!) and let them sit in the oven for about 8 minutes more.
While the scones are in the oven, mix a little powdered sugar with Meyer lemon juice. Just eyeball the amounts and mix together with a fork or whisk until you have enough to lightly cover the scones.
Remove the scones from the oven and immediately place on a cooling rack. Place the cooling rack onto the cookies sheet still lined with parchment (this will save more clean up later). Drizzle the lemon glaze of the tops of the scones. Enjoy them warm!