Roll the dough out to a thickness of 1 inch. Cut into rounds with a round or fluted pastry cutter. Or you could cut the dough into triangular wedges, which will reduce the amount of scraps you end up with.
Arrange the scones on your prepared baking sheet. Brush the tops of the scones with the egg white, and transfer the pan to the oven. Bake 15 minutes or until golden.