These are worth their weight in gold. A scone recipe (of all things) that went awry. No self-respecting baker throws out a pound of butter, a lump of brown sugar and heavy cream just because things "don't look right". This is essentially big sticks of biscotti with a shortbread pedigree. I make this recipe in mini muffin tins for wee cookies or cut the biscotti sticks, as shown here, into square, crisp cookies.