Meyer lemons, as I have mentioned before, are a type of lemon that is actually a hybrid between a tangerine or mandarin orange and a lemon. As a result, the fruit is slightly smaller than your average lemon and significantly sweeter, although it still has a very lemony flavor. Tasting a meyer lemon is more like tasting lemonade - albeit tart lemonade - than a regular lemon, as it lacks some of the bitterness that the ordinary lemons have.
Meyer lemons can be used in the same way as regular lemons, but will often impart a greater lemon flavor, since it does not have to be tempered by extra sugar. This is why meyer lemons work perfectly in these scones. They have a nice fresh lemon flavor that is not aggressive, and they are not very sweet, so you can taste the butteriness that makes scones so delicious in the first place.
The technique for scone making is very easy, since everything goes into one bowl. You do need to practice rubbing the butter into the flour, working it into a coarse, sandy mixture, but you can always cheat by pulsing the mixture in the food processor 5 or 6 times.
These scones are crisp on the outside, soft in the midde and not too dry. The lemon "glaze" must be added when the scones are hot out of the oven so it can set up without softening the "crust" on the top of the scone.
I suggest having a couple extra lemons on hand in case you need extra juice, although you could always try adding in a regular lemon if you have to.