Sunday, June 13, 2010
I used the Dorset Scone recipe from Sheila Lukin's All Around the World Cookbook. (Sheila was half of the duo who created The Silver Palate.) I used half as much salt as she calls for, added a couple of extra tablespoons of butter along with pecans and dried cherries and they are FABULOUS! Buttery and not gummy at all -- very much like my all-time favorite's from Aldo. Pete and I both ate 2! Though, in our defense, they are not very big. Pete actually said they were better than Aldo's! They're close, but not quite . . . I'm going to have to make these for Paula and Ann, scone tasters extraordinaire, and see what they think.