11.   Cut dough with a round cookie cutter and place half of the circles onto parchment-lined cookie sheets.

12.   Cut the dough into six squares.

13.   Cut dough into desired shapes.

14.   Cut dough into six pieces, and rewrap five of them.

15.   Cut the dough into quarters.

16.   For the final layer of berries, you may wish to cut your dough into strips for a latticework top crust or into other decorative shapes.

17.   Reroll and cut excess dough.

18.   Then cut the dough with any biscuit or metal cookie cutter and bake until just beginning to turn golden.

19.   To make triangular scones, cut dough in half.

20.   With a biscuit cutter, cut dough into biscuits.