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Note: Depending on the size of your cookie sheet, you may have extra dough like I did. In this case, you can either bake your scones in two batches or freeze the rest of the dough and make more another time. I chose to do the former.
My result: My first batch didn’t turn out how I thought they would. They rose really high, as you will see in the picture above. My second batch turned out better because I decided to roll out the dough a little thinner. As for the taste and consistency, they turned out as more of a biscuit than a scone (when I think of scones, I think of more of a cookie and less doughy consistency) but they still taste great. They aren’t too cheesy tasting, which I like.