These oversized scones are crunchy outside, moist & tender inside (recipe here).
Meyer lemons are in season! These beautiful fruits are mostly grown on backyard trees, but their rising popularity in recent years means they can often be found at farmers' markets in warm climates, as well as at natural foods stores and supermarkets around the country. Meyer lemons are sweeter, less acidic, and have thinner skins than regular lemons. They also have a wonderful floral scent—and make delicious scones.
This recipe is a variation of the traditional currant scones I used to sell at the little bakery cafe I had in my previous California life, back before I moved to the wilds of Missouri and became an enthusiastic but clueless farmgirl. They taste great plain, but you can fancy them up by adding currants or raisins and/or sprinkling coarse sugar on the tops. Butter, berry jam, and a proper pot of your favorite English tea are optional. I recommend serving them warm.
If you can't get your hands on any Meyer lemons, these scones—which freeze beautifully—are still very nice when made with regular old lemons instead.
Any sconeheads out there? You might also enjoy these:
Savory Feta Cheese and Scallion Scones (one of my most popular recipes, made with cream cheese instead of butter)
Cranberry Christmas Scones (tasty any time of year!)
Can't survive on scones alone? You'll find links to all my sweet and savory Less Fuss, More Flavor recipes in the Farmgirl Fare Recipe Index.
© FarmgirlFare.com, where homemade scones are always in season, but they're especially nice to cozy up and munch on during winter.