Thank you, Mary Jane. I added the extra baking powder because PJ's blog (above) indicated that if the recipe called for more than 1 tsp baking powder per cup of flour, one should add enough to make up the difference. The christmas scone recipe specified 1 Tablespoon b.p. for 2 cups of flour, so i added 1 additional tsp b.p. The overrun itself wouldn't have been a problem, since when i removed them from the oven i used a spatula to very gently define the edges of the scones along the pan guidelines. The difficulty in getting them out of the pan was they were very moist and didn't stay together. Kind of like a moist carrot cake. (and yummy) definitely worth trying again. Many thanks for your suggestions. Next time i will cut back on the liquid and I won't add the extra baking powder. I noticed a post under that recipe that someone added an egg white to "help the scones hold together". (That recipe does not call for an egg). what do you think of that idea?

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