5. Roll out the dough to about 1/2″ thick, then cut out 2″ rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up. 6. Arrange scones on baking sheets then brush tops with the
5. Roll out the dough to about 1/2″ thick, then cut out 2″ rounds with a plain or fluted cutter, kneading and re-rolling the dough until it is all used up. 6. Arrange scones on baking sheets then brush tops with the