TENDER CRUMB AND SWEET LEMON GLAZE!
Beautiful scones! So bright and cheery. I love meyer lemons too, I’ll have to see if I can find some asap.
~ ANNALISE
In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a pastry cutter, cut the butter into the flour mixture, until you have coarse crumbs. Stir in the lemon zest, using more or less to taste.
Whisk the eggs lightly and combine with the ricotta and Meyer lemon juice, mixing until smooth. Add to the flour mixture and stir until just moist. The dough will be fairly shaggy.
Place the scones on a baking sheet lined with parchment or a silicone mat, and lightly brush with buttermilk, cream or half and half. Sprinkle with the turbinado sugar. Place the scones. Once the scones are chilled, bake.
To make the glaze, start by combining lemon juice with powdered sugar in a small bowl. Whisk. Once the scones are cool enough to handle, glaze the scones by dipping the tops into the glaze, letting the excess drip off before placing on a cooling rack. Sprinkle the tops.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...