Oh, Meyer

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Whenever I spy Meyer lemons in the market I can’t resist grabbing a handful and bringing them up to my nose for a whiff of their bright, heady aroma. It transports me back to a trip I took to a small town in Connecticut several years ago.

It was late winter and I arrived in a snowstorm that took even the hardy Yankee locals by surprise. The next morning, I awoke in my snug little B&B to a world cloaked in a flawless blanket of snow sparkling under a clear blue sky. That postcard-perfect setting was a enough of a treat, but it got even better when I sat down to breakfast at a table beside potted Meyer lemon tree. Perfectly framed by the snow-covered scene outside, the tree was heavy with fruit and offered a fragrant, sunny harbinger of warmer days to come.

Ever since, I’ve been delighted to see availability of this fruit expand from gourmet stores to farmers’ markets and even supermarkets. Once coveted by chefs, they’re steadily becoming a staple for home cooks.

What makes them so special? First, they’re not entirely a lemon, but a cross between a lemon and an orange so they have smooth, thin skin that ranges from lemony yellow to nearly orange and a flavor that’s sweeter and less acidic than a standard lemon. They’re prized for their citrusy perfume and abundant juiciness. They tend to be smaller and rounder than regular lemons, so there’s a wonderful tactile pleasure to holding one in the palm of your hand.

You can use Meyers in any recipe calling for lemons. (Depending on the recipe, some cooks like to balance their sweetness with a squeeze of regular lemon–use your taste as a guide.) Try them in Kitchen MacGyver Lemon Curd (my, that would be lovely!), Go-To Vinaigrette or Roasted Cauliflower with Meyer Lemon Fauxaioli. Or simply use them as an excuse to make these scones.

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Meyer Lemon Ricotta Scones

The combination of whole wheat pastry flour, seasonal Meyer lemon and ricotta yields moist scones with a tender crumb. Grating the cold butter makes it easy to cut into the dry ingredients. This not-too-sweet treat works for breakfast or a snack.

Meyer Lemon Ricotta Scones

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8 servings

Meyer Lemon Ricotta Scones


  1. meyer-lemon-ricotta-scones-recipe1-3/4 cups whole wheat pastry flour
  2. 1/2 cup granulated sugar
  3. 1-1/4 teaspoons baking powder
  4. 1 teaspoon grated Meyer lemon zest
  5. 1/4 teaspoon baking soda
  6. 1/4 teaspoon sea salt
  7. 1/2 cup whole milk ricotta
  8. 1/4 cup chilled butter, grated
  9. 1/2 cup low-fat buttermilk
  10. 1 teaspoon Meyer lemon juice
  11. 1 egg, lightly beaten
  12. 1 teaspoon turbinado sugar


Preheat oven to 400 degrees F.

Combine the first 6 ingredients in a medium bowl; stir with a whisk. Cut in the ricotta and butter until the mixture resembles coarse sand, using a pastry blender, 2 knives or your fingers. Gently stir in the buttermilk and juice. (Don’t overmix or your scones will be tough.) Turn the dough out onto a floured surface. Knead gently for 2 minutes (the dough is a little crumbly but holds together).

Place the dough on a cookie sheet lined with parchment paper. Pat the dough into a 3/4-inch-thick circle. Cut the dough into 8 wedges (don’t separate the wedges). Use a pastry brush to brush the surface of the dough with egg; sprinkle with turbinado sugar. Bake at 400 degrees F for 17-20 minutes or until lightly browned. Cool in a wire rack.