Thanks. I’m probably not going to make them; zesting the lemons may be a minor nuisance, but a 24 mile round trip to the store to buy the lemons would be a major one, and I don’t use them fast enough to usually keep them in stock. I don’t have powdered sugar in stock, either (white, brown, unrefined, honey, and maple syrup; but no powdered); though at least that would keep pretty much indefinitely if I did buy some. And I haven’t a good gram scale.
The recipe gives volume measurements, too. I just decided to use my scale.
Also, i had 140 grams of powdered sugar left in the bag (which was years old, because i don’t use it often, either) and decided i wasn’t going to keep 20 grams of sugar, so i threw it in. In retrospect, i probably should have just tossed the extra 20 grams, but i doubt it will make much difference.
I had to buy the lemons, too. But the zesting was a bigger guidance for me.
Just want to note just how thoroughly @puzzlegal proved my judgment of her skills and care correct!
And may the cookies be amazing!
Scones are traditionally served at square dances? 
I like my scones with clotted cream and strawberry jam. Mascarpone cheese makes a good substitute for clotted cream.
Only square foods at a square dance.
Scones are square?
Anything can be a square if you have a sharp knife.
Scones, just cut the recipe down. Add some lemon zest as well, it goes great with blueberries.
Yep came here to say this. It’s goofy but everybody loves them! I make mine with peanut butter instead of marsh-mellow but that’s because I know my audience. Over all though they are always a big hit.
Recipe please???
I think you kinda have to have both marshmallow and peanut butter for rice crispy squares/peanut butter.
Would be very unsweet without the marshmallows. Remember Rice Krispies are not sugary.
And you need the stickiness to hold the things together.
With just peanut butter they’ll never hold together enough to cut.
Unless there’s a new way to do it that I don’t know. Entirely possible.
The same friend who makes the shortbread cookies often brings scones to square dances, and sometimes even clotted cream. But his scone recipe is so different from mine that they aren’t really the same thing.
2 sticks butter (1 cup) at room temp
1 cup confectioners sugar (120 grams)
¼ cup grated lemon zest (about what you get from 4 lemons)
2 ⅓ cup all purpose flour (330 grams)
¼ cup cornmeal (45 grams) recipe says “fine cornmeal”, but i use stone ground and like the way it comes out.
1 tsp kosher salt. (So less if you use ordinary table salt. The standard kosher salt has large crystals and doesn’t pack as tight as Mortons)
Granulated sugar
Cream the butter until fluffy in a stand mixer on medium. Add the powdered sugar and lemon zest and beat another 3-4 minutes, scraping it down at least once
Stir the flour, cornmeal, and salt together.
Add the dry ingredients to the butter mix, and beat on low for a minute. Scrape the bowl and beaters well, then beat another 30 seconds. The dough may be a bit crumbly.
Line a 9"x5" loaf pan with plastic wrap and press the dough into the pan, packing tightly and leveling it.
Chill the dough thoroughly. At least 2 hours.
Preheat oven to 350F
Put the granulated sugar on a flat flat. Take out the dough and press it into the sugar to coat it completely (except for the ends.)
Slice the dough into ¼" slices. It’s important they all be the same width, as it matters that they all cook uniformly.
Place slices about 1" apart on a baking sheet. Parchment paper works well to make them release cleanly.
Bake 18-22 minutes, until they just begin to brown on the edges and are cooked through. Rotate the baking sheet halfway so they all cook evenly. You can check for doneness by breaking one open.
Allow to fully cool before eating.
Nope, pie are square. (I can’t believe no one else caught this.)
I just made a different (for me) chocolate chip cookie recipe, featuring browned butter. It’s delicious and decadent, and more of a party cookie than the typical tollhouse cookie recipe. An online search has several variations.
Pie are square, scones are round!
Is there any other kind?
It’s a little late for the OP, but last year at my mother’s request I baked a pan of brownies using a recipe where you add a few tablespoons of freshly rendered bacon grease to the batter before baking. It adds a whole new level of salty savory flavor.
Flat plate. And no, not really.
Don’t be absurd. Pie are not square, pie are round. Cornbread are square.
Those lemon polenta cookies sound yummy. Could you roll the dough into a cylinder and make round cookies versus rectangular?
And what is this “fully cool” crap? Don’t you practice quality control? 
I can’t see why you couldn’t do a cylinder. The loaf pan makes a nice sized serving, though.
And yes, i ate one cookie when it was hot, but it was too hot, and uncomfortable to eat. They are better after they cool.
Also, my guests ate all the cookies. And almost all of the almond cookies one of the guests brought. Maybe that means there wasn’t enough food. 