I nearly forgot the comical part.

Hours later, J.T. was giving us a black jack dealing demonstration and we were all playing. I offered everyone tea, and Mom took me up. I filled 2 mugs with water and went to microwave them, when I noticed a little bowl of melted butter, sitting quietly in the microwave. Uh oh. That was an ingredient to something. I racked my brain a few seconds and decided that butter was intended for the scones. It's no wonder. The final instruction for the scones was to knead the dough a few times, then pat in a circle and bake. The kneading was darn near impossible because the dough was so sticky, like Velcro on my hands. I would guess that the butter, being greasy, would have prevented some of the stick. Considering the delicacy of baking and all the chemistry that happens, it's amazing they turned out at all. :)

I usually make mistakes in cooking, and needless to say, I'm not much of a baker. I never could read directions. If you look at my kindergarten report card, you'll see it's a long-time problem. That and talking too much in class...

And I'm reminded - there is one thing I do not like about the Cooking Light recipes. They call for butter. Not "unsalted", or "salted", or "sweet cream" - just butter. Well anyone that cooks from these fancy shmancy recipes knows, you have to clarify which type of butter (clarify, hah, I made a butter joke!) I mean, they typically specify what kind of salt! (Kosher, sea, table, ...) Tasting the scone now (I mean, right now, in my mouth), I would use salted butter.