Meyer Lemon Scones with Raspberry Crumbs.

Any excuse to cover my food in pink crumbs?

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Count me in.

I have a plan for you this Valentine’s Day: make yourself an adorable breakfast.

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Scones are for the real pastry lover. The legit pastry lover.

You definitely play a game of scone roulette if you walk into a bakery and choose one as your treat because as we’ve discussed a handful of times before, you might be thisclose to getting a mouthful of dry, dusty crumbs.

Dry scones are the WORST.

These are not that! If you’ve been reading then you know that this recipe is my favorite, a serious go-to, and the recipe that turned me into a scone lover. They are almost biscuit-like, covered in crunchy sugar and stunning raspberry pieces. I love it when my food is cute.

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Meyer lemons, oh how I love you so.

There is just something so… classy… about lemon recipes. To me, at least. And this says a lot considering for the last three days I’ve been obsessing over something cookies and cream recipe related. I just can’t figure out what unique thing that cookies and cream thing should be. Plus, cookies and cream is soooo 2010, so it has to be good. I’m right?

Give me your cookies and cream suggestions on this recipe that has nothing to do with cookies and cream please.

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My adoration for lemon recipes has increased with age, but even when I didn’t want lemon treats, I always wanted MEYER lemon treats! So sweet instead of sour and perfect enough to actually eat an entire slice, I’ve put them on pizza and candied them for salads. The season is way too short and my heaven will consist of an always blooming meyer lemon tree.

If the entire slice freaks you out, leave it off! Throw it in a mimosa on the side instead.

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I definitely feel an ingredient obsession coming on. And it’s not just ONE ingredient. It’s all this freeze dried fruit!

I 100% stole this idea from my friend Ashley. She made these cupcakes with freeze dried strawberries last year around this time (only I thought it was, like, two months ago, that’s how behind on brain time I am) and the idea has been in my head ever since. How fun! How delicious! HOW PRETTY AND PINK.

You know that’s the thing that really sold me. Pink forever and ever.

Also, in depressing news, freeze dried blueberries crumble into a beige mess. Not cool. Not blue. Definitely not pink.

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As cloyingly charming as they look, there is good news: they taste just as wonderful. And not super sweet. The classic lemon raspberry combo is lovely and just begging for spring to show its sunny face. Yes you can make them for a friend or your love or your mom, but you totally should make them for yourself. You deserve it. And you’re cute!

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Meyer Lemon Scones with Raspberry Crumbs


  • 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


Preheat the oven to 425 degrees F. In a small bowl, combine 1/3 cup sugar with about 1/2 of the grated lemon zest. Rub together with your fingers until combined and fragrant.

In large bowl combine the flour, lemon sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in the buttermilk and vanilla, and add the remaining lemon zest. Add the juice from 2 of the zested meyer lemons. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.

Divide the dough in half and pat each into 7-inch round circles. Combine the remaining sugar and orange zest. Brush each scone with melted butter and top with a lemon slice. Gently press on the slice so it sticks, then poke a few holes in the slice down into the dough. The slice needs to be reeeeeally thin so the dough under it bakes. Sprinkle with coarse sugar. Cut each round into 4 or 6 slices, or use a biscuit cutter to make rounds. Bake the scones for 14 to 16 minutes, until the tops are slightly golden. Be sure to check right under the lemon slice to see if the scone is fully baked.

While the scones are baking, crush the freeze dried raspberries into powdery crumbs.

Sprinkle the raspberry crumbs over the scones before serving.

[adapted from my blood orange scones]

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Now if only I could cover broccoli in these pink crumbs.