Any excuse to cover my food in pink crumbs? Count me in.
Here’s a simple plan for Valentine’s Day: make yourself an adorable breakfast.
Scones are for the serious pastry lover. They can be a gamble at a bakery—sometimes you get a tender, buttery treat, and other times you bite into dry, dusty crumbs. Dry scones are the worst, but these are not that.
This recipe is my favorite and the one that turned me into a scone person. They’re almost like biscuits, topped with crunchy sugar and dotted with bright raspberry crumbs. I’ll admit it: I love food that’s cute.
Meyer lemons are the star here. There’s something inherently elegant about lemon desserts, and Meyer lemons—sweeter and less tart than regular lemons—are perfect when you want a delicate citrus note. I’ve used them in everything from pizza to salads; their season is short, so savor them while you can.
If a whole lemon slice on top feels like too much, skip it and add a thin slice to a mimosa on the side instead.
I’m currently obsessed with freeze-dried fruit. The idea of using freeze-dried raspberries as a crunchy, vividly colored topping came from a friend who used them on cupcakes. The texture and bright pink color are irresistible. Note: freeze-dried blueberries tend to crumble into a beige powder and lose their color, so raspberries are the best choice for the pink effect.
These scones are charming to look at and taste just as delightful. They aren’t overly sweet; the combination of lemon and raspberry feels fresh and perfectly springlike. Make them for someone you love, or just make them for yourself — you deserve it.
Meyer Lemon Scones with Raspberry Crumbs
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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
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Preheat the oven to 425 degrees F. In a small bowl, combine 1/3 cup sugar with about half of the grated lemon zest. Rub together with your fingers until fragrant.
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In a large bowl, whisk together the flour, lemon sugar, salt, baking soda and baking powder. Cut the cold butter into the dry ingredients with a pastry blender, fork, or your fingers until the mixture forms coarse crumbs. Stir in the buttermilk and vanilla, add the remaining lemon zest and the juice from two zested Meyer lemons. Mix until a dough forms, then turn it onto a lightly floured surface and knead gently.
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Divide the dough in half and pat each portion into a 7-inch round. Brush each round with melted butter and top with a very thin lemon slice, pressing gently so it adheres. Poke a few small holes through the slice into the dough so the area beneath bakes. Sprinkle with coarse sugar. Cut each round into 4 or 6 wedges, or use a biscuit cutter to make rounds. Bake for 14 to 16 minutes, until the tops are lightly golden. Check under the lemon slice to ensure the scone is fully baked.
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While the scones bake, crush the freeze-dried raspberries into fine, powdery crumbs.
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Sprinkle the raspberry crumbs over the warm scones just before serving.
Notes
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I appreciate you so much!
Now if only I could cover broccoli in these pink crumbs.