Happy Valentine’s Day tomorrow! My husband and I officially have no plans, no babysitters, no dates, and I have no presents (and the likelihood of him having anything is not good), but we do have lots of candy, so we might be able to salvage the day.

So when I was growing up, my dad would always make scones for our neighborhood 4th of July party and for super special occasions. And by scones, I mean fried pieces of sweet bread dough that we would douse in honey or dust with powdered sugar.

One night when I was in middle school, it was pronounced that we had scones in the house and I was simultaneously puzzled and thrilled because scones were strictly a holidays-only affair. Imagine my horror when I discovered that these scones resembled triangular biscuits. HORROR.

And then I tasted one and all was forgiven. Sweet but not too sweet, melt-in-your mouth texture, flaky, buttery, and crumbly in the best possible way. Call me weird, but I think scones are totally romantic food. If my husband made me scones, I would a) wonder who he was (especially since upon eating these scones for the first time, he said, “What are these supposed to be like?) and b) I would let him pick our next date night, which would probably involve The Phantom Menace in 3D and no talk of scones.

Sara has a fabulous basic scone recipe, but constantly feeling the urge to wander culinarily (I’m 98% sure that’s not a word), I adapted this recipe from Allrecipes and it comes from Pam Anderson at Three Many Cooks.

First, place the oven rack on the lower-middle position (unless your oven bakes hot like mine does or not hot, like mine doesn’t–then use your pretty brain to figure out where it should go. Mine needs to go in the middle). You’ll need 2 cups of flour, lightly spooned into measuring cups and leveled with a knife, sugar, baking soda, baking powder, salt, frozen butter, sour cream, an egg, lemon zest, and poppy seeds.

In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and poppy seeds. Add in the zest of 1 lemon and whisk again.

Grate the frozen butter (a food processor will make the job even easier!) Take a picture because I have determined that grated butter is one of the prettiest, most photogenic things ever in the history of the universe. The fact that I find grated butter so pretty probably says something about me.

Toss the grated butter into the flour mixture and use your fingers to combine the mixture so it appears like coarse meal.

In a small bowl, combine the egg and sour cream…

and then whisk it together until it’s smooth. Drizzle it over the flour mixture and then toss the mixture together with a fork, trying to ensure the flour mixture is evenly moistened with the egg/sour cream mixture.

Use your hands to press the dough into a ball. It will come together slowly–some portions of the dough will be more moist than others, and it may seem like it’s too crumbly, but be gentle and consistent and it will all come together. I promise. There’s probably some cheesy life lesson in there somewhere.

When the dough has come together into a ball, form the dough into an 8″ disc on a lightly floured surface (I just sprinkled a little flour on the Silpat I was baking the scones on–one less mess to clean up, right?!)

Use a butter knife to cut the dough into 8 equal triangles.

Have I ever mentioned how very bad I am at geometry?

Separate the triangles and evenly space them on a lined baking sheet.

Bake until golden, or about 15-17 minutes. Remove from oven and allow to cool.

While the scones are cooling, whisk together 1/4 cup strained lemon juice, 2 tablespoons melted butter, and 1 1/3 cup powdered sugar (more if you want a thicker glaze). Place the glaze in a Ziploc bag. If you want a thin glaze all over the whole scone, you can drizzle it over the scones while they’re still a bit warm. If you want the squiggles, wait until they’re completely cool. Personally? I would go for a bit warm, glaze dripping down the sides. Seriously…to die for.

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  1. I’m going to try these! I was wanting a lemon poppy seed scone recipe, and you delivered! By the way, what you grew up thinking were scones are actually sopaipillas. I think it’s a Utah thing to call them scones. I grew up in Colorado and I remember being confused when I went away to BYU, wondering why people were calling sopaipillas “scones”.

    Oh, and I would totally use a pizza cutter rather than a butter knife to cut these apart.

  2. I have a totally scone-ignorant question! I’ve never had one… Are they like hard cookie-ish consistency, or soft like cake?!

  3. Yummy! I love a good scone. And they must totally be romantic because I actually almost blogged my Lemon Poppy Seed Scone recipe today for Valentines Day. But then I changed my mind at the last minute and blogged my lemon poppy seed pancake recipe with strawberries. 🙂

  4. My husband and I have decayed the scone thing countless times. He’s from Utah and insists that the baked version is not a scone. We’ve even resorted to researching online! Anyway, these look delicious and will definitely make an appearance on my breakfast table soon. BTW, could I leave out the poppy seeds?

      1. Ha! I know that you REALLY were decaying the issue, which you probably learned from your many years on the decay team. 🙂

        Yes, you can totally leave out the poppy seeds. In fact, I’m pretty sure you could put just about anything in these and they would be incredible.

  5. Culinarily is TOTALLY a word. At least in my book it is. And as I was typing this it came up on my automatic input thingy. (Thingy is totally a word…)

  6. Yum! I love scones! Both “regular” and “Utah”. I grew up with fried dough scones on holidays only (Dad’s family is from SLC). It wasn’t until about 2 years ago that I discovered that it wasn’t just my family that called fried dough scones when I read on another blog (Make It Do) that it was, in fact, a Utah thing.

    To make blueberry scones, do you just replace blueberries for the lemon and poppy?

  7. My boyfriend and I both have school all day Tuesday so we’re celebrating Valentine’s Day with dinner (Thanks to Groupon!) and – no joke – The Phantom Menace in 3D. I figure my boyfriend celebrates V-Day with me even though he doesn’t kike it so the least I can do is go see a movie I know he’ll love. 🙂

  8. I think I know what I’m having for breakfast in the morning:)
    Also, the summer before I went to college I worked at a place called the Gangplank in Idaho Falls, where they served fried fish, fried chicken, fried scones and fries. Yum 🙂

  9. Do you think the other kind of scone that you mentioned at the beginning has anything to do with either regional or cultural (aka Utah/Mormon)? I’ll take either kind, because these look awesome. And you did me a favor cutting your scones skiwhompas, so that when I do it too I can say, “Oh, I’m just like Kate!” and it won’t be a bad thing.

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