Meyer Lemon Poppy Seed Scones.

I am not sure when exactly it happened, but at some point in my life I became a lemon hoarder lover. I don't mean the, oh yes, i love citrus, its lovely isn't it? I am referring to the kind of person who looks at you funny if you don't have a stockpile in your kitchen, because of course, it is on a rare occasion that you won't find them in my kitchen. I suppose I could say the same about garlic, onions, limes, shallots, parsley, etc... but for the sake of the story, let's pretend I am not about to go there.

I am a lucky gal. Our neighbor, Hal, doesn't use lemons {pause for gasp}. This makes me lucky, because he has the most incredible meyer lemon tree. I get giddy whenever I look at it. We have a lemon tree, yes, but it is some sort of weird mutant hybrid citrus, that is excellent for its rind, and that's about it. For years we have acquired two pound citrus {yes, its bizarre} and while the hubs thinks its amazing, it just doesn't yield the juice I would like to see come out of a lemon. 

My friend Lane, is a lemon lover as well. Soul sisters at heart, we can geek out and obsess over how much lemons make us happy, so I know when she reads this, she may be calling me.

On Sunday I woke up, took our new furry friend out to relieve himself, then came back in to blanch and freeze a whole lotta kale we had pulled out of the garden the day earlier. While the huge pot of water was boiling, i glanced over and saw my last two lemons in the bowl, and I immediately decided that my hubby deserved some fresh baked love in the form of scones. 

Meyer Lemon Poppy Seed Scones.

These aren't very sweet, which is rather nice. They lend themselves to either be eaten plain or with "toppings". I melted some honey with butter, and dipped mine in. I also tried them with kumquat marmalade and that too was delicious, but I think that lemon curd would also be divine.

1/2c butter + more for brushing

1/3c light brown sugar

2c flour

1TB baking powder

1tsp salt

lemon zest from 2 lemons

2TB poppy seeds

2TB lemon juice

1c almond milk

Preheat the oven to 450 degrees.

 Put the flour, baking powder, salt, and sugar in a bowl and stir, then cut the butter into the dry ingredients.

Add the poppy seeds and lemon zest and toss together with the crumbled dough.

Add the remaining wet ingredients and mix together gently, adding more flour if the dough is too wet.

Turn onto a floured board and form into the shape of a circle and cut the pieces like you would a pie.

Place on a baking sheet, and bake for about 10 minutes, then pull out and brush with melted butter and put back in the oven. Check scones after another 5 minutes, as they should be done, but leave in until golden brown.

Pull out, cool, and enjoy.