Jan 16, 2013
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I made this recipe 3 separate times, once with margarine, once with coconut oil, and once with shortening as written. I made actual drop scones (scraping dough from spoon) rather than rolling into balls, and I also spread one batch in a greased 8x8 baking pan. Of these, my favorite was the coconut oil, followed by shortening, then margarine, although none of the variations was terrible. The dough made pretty decent bars (my kids ate them all within 12 hours), so if you're pressed for time you can do that instead of rolling balls or dropping dough on a sheet.
The scones/cookies have a pleasant lemony flavor, but it is the frosting that takes the recipe from just ok to very good. Even if you don't use this particular frosting recipe, I highly recommend using some sort of glaze or icing on these as they are definitely lackluster served plain.
Bottom line is, do not expect a traditional cookie from this recipe. If you want something like a lemon sugar cookie, look elsewhere! However, if you want something different, or if you'd like a scone-type treat for breakfast or brunch, this recipe is for you.
—Korrine
