Any excuse to cover my food in pink crumbs? Yes, please.
Here’s my Valentine’s Day plan: bake yourself a perfectly pretty breakfast.
Scones are for the serious pastry lover. They can be risky at a bakery—sometimes you get a tender, buttery treat, and other times you bite into dry, dusty crumbs. Those dry scones are the worst.
These scones are not that. If you’ve been following my recipes, this is my go-to scone base—almost biscuit-like, sprinkled with crunchy sugar and studded with raspberry bits. I’ll always say yes to cute food.
Meyer lemons are simply irresistible.
Lemon recipes feel elegant to me, especially when they use Meyer lemons. They’re sweeter and softer than standard lemons, which makes them ideal for baking and even for unusual uses—I’ve put them on pizza and candied them for salads. Their season is short, so I savor every opportunity to use them.
If a whole lemon slice on top feels like too much, skip it and toss a thin slice into a mimosa on the side instead.
I’m also a little obsessed with freeze-dried fruit right now.
I borrowed the idea from a friend who used freeze-dried strawberries to make a brilliant pink crumb topping on cupcakes. It’s such a fun, delicious, and undeniably pretty trick—especially when you want a pop of color. Freeze-dried raspberries crush into vibrant pink crumbs that look gorgeous on these lemon scones.
Note: freeze-dried blueberries don’t have the same effect—they crumble into a beige mess—so raspberries are the pick for color.
Beyond being charming, these scones actually taste as good as they look. They’re not overly sweet; the classic lemon-and-raspberry combo is bright and springlike. Make them for someone you love, for your mom, or—best of all—make them just for yourself. You deserve a cute, delicious breakfast.
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°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. Use a pastry cutter, fork, or your fingers to cut in the cold butter until the mixture forms coarse crumbs. Stir in the buttermilk, vanilla, and the remaining lemon zest, then add the juice from two of the zested Meyer lemons. Mix until a dough forms and bring it together gently with your hands. Turn the dough onto a lightly floured surface and knead briefly.
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Divide the dough in half and pat each portion into a 7-inch round. Brush the tops with melted butter and add a very thin lemon slice on each round. Gently press the slice so it adheres, then poke a few small holes through the slice into the dough so the area underneath bakes properly. Sprinkle coarse sugar over the tops. Cut each round into 4 or 6 wedges, or use a biscuit cutter for 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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Once the scones are cool enough to handle, sprinkle the raspberry crumbs over the tops just before serving.
Notes
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Now if only I could cover broccoli in these pink crumbs.