Here is a tried and true scone recipe from Ann_T over on the cooking forum. They come out great for me every time. I have had no problem getting on the KT. These scones are perfect for Strawberry or Peach Shortcakes. 2 1/4 cups flour 1/2 cup sugar 2 1/2 teaspoons baking powder 1/2 teaspoon salt 6 Tbsp. cold butter 1 cup heavy cream 3/4 cup fresh raspberries extra cream and sugar Preheat oven to 425 degrees F. Combine flour, sugar, baking powder, and salt. Cut butter into mixture with pastry blender until it resembles a course meal. Add cream and raspberries to dry ingredients. Mix lightly with fork until mixture forms a stiff dough. Knead on floured board just to incorporate all flour; try not to damage berries.Roll into 7-inch round and cut into 6 or 8 wedges. Place 1 inch apart on greased baking sheet; brush tops with cream and sprinkle with sugar. Bake for 15 to 18 minutes. Note: When adding fruit to the scone mixture, make sure the raspberries or blueberries are frozen. Otherwise you end up with crushed fruit. Still tastes as good, but not as pretty. I usually add the cream and when the dough has almost come together I add the frozen fruit. With the Chocolate you can add it along with the cream.

Thanks Lana, I just finished talking to his grandfather,aunt and uncle.They are all so happy.His grandmother hasn't left the hospital. She can't put him down.I can't wait to meet him.

Please add me,I'm waiting on a kidney transplant. Kidney failure, the gift thsat keeps on giving. My latest problems are too-high phosphorous count, arthritis in both knees, and I had a seizure last saturday. I was totally awake, eyes open, able to speak. But my legs and left arm were twitching uncontrollably.

Happy birthday to you too Deamn!! List your birthday over at Joann_fl's website so we can include you in the post next year!