Hey, so I have a top tip to add in addition to what looks like a great recipe, here.
I don't work at a bakery anymore, but I did for two years (until recently). We did daily scones, and one thing we did was to make the dough, roll it flat, and fridge it (or, freeze it for longer storage). We'd then divide by weight and bake fresh every day.
Now, you might not have your oven on every day (at the bakery the oven was necessarily on anyways), but instead of having your less-good-than-the-day-of scones, you could maybe do it every second day with dough from your fridge or freezer (you'd have to take it out the night before from the freezer, I think).