Two Scones are better than one

 

I am getting pretty good at "jazz baking" meaning I can throw a scone recipe together in my head with whatever ingredients that I have on hand.If I am out of heavy cream, milk or even half and half will do.

I had a bar of Trader Joe's dark chocolate and an orange so I made chocolate orange scones (left) with self-rising flour and I added extra baking powder. I was also given a frozen bag of berries so I whipped up berry scones with lemon zesty and heavy cream. I used all purpose for those and didn't add extra baking powder. You can see from the picture that those don't look as visually appealing so I'm going to add the extra rising agent for the future.

Do you add extra?