A Month of Chocolate: Breakfast of Champions

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Can we find a way to eat chocolate for breakfast? Of course! Pour a cup of coffee and I’ll tell you the story of this recipe.
Back in July of ‘06…
Tuesday morning: Put the wallpaper border up.
Tuesday afternoon: Pull the wallpaper border off. That didn't take much effort - it was falling down all by itself. The blasted thing would not stick!
After consultations with MostValuablePainter friend, we're going with plan B: Put up a thin strip of molding where the border used to be, paint the color of the walls.  The white ceiling looks wonderful with the khaki walls and red "accent wall". Woodwork and doors to follow shortly.
This whole saga began when we moved into this house in 1995. I've slowly but surely been getting rid of the "country blue and pink" color scheme. The pepto-bismol pink master-bathroom was the last to go. Yes, except for the kids' rooms, every room in the house will eventually have red in it somewhere!
While wallpaper may be unwilling and unwieldy, thankfully there are some things that remain predictable.... like flour and butter! Here's a recipe for you. Like my house, there is red in here somewhere.

Renee's Red Scones
2 1/4 c. self-rising flour
2 to 4 T. (depending on taste) sugar
1 c. craisins (original flavor, orange flavor, or cherry flavor)
1 c. optional ingredients (you can use nuts. We like chocolate chips to go w/ the cherry craisins. You could do pecans, almonds...whatever!)
Mix the above ingredients in your food processor. Whir them around until the craisins cooperate and pulverize into little bits. Top with:
1 stick butter, sliced.
Pulse a few more times. Empty into a large bowl. Add:
2/3 c. whipping cream
1/2 t. vanilla
Fold in, knead just enough to blend into a workable dough. Pat with your hands until about 1/2" thick or so and cut w/ a biscuit cutter (or shape into whatever your preferred scone shape might be.)  Bake at 350 on a parchment lined cookie sheet (or use your Pampered Chef stoneware pan. Works great!)