melted butter for the topping, sprinkle with 2 tablespoons of the sugar, and cut the circle into 6 triangles. Place the scones on an ungreased baking sheet and set aside while you roll out the other half. For the rolled scones: Roll one half of dough into a strip 12 inches long and 1/2 inch thick (the piece will not be very wide). Spread the strip with half of the melted butter for the topping and dust with half of the sugar. If you want to spread the roll with jam and/or sprinkle it with dried fruits, now's the time to do so; leave a narrow border along one long edge bare. Roll the strip up from the other long side like a jelly roll; pinch the seam closed and turn the roll seam-side down. Cut the roll in half and cut each piece into six 1-inch-wide roll-ups. Place the rolled scones cut-side down on an ungreased baking sheet, leaving a little space between each one. Repeat with the remaining dough. Bake the scones in the preheated oven for 10 to 12 minutes, until both the tops and bottoms are golden. Transfer the scones to a rack to cool slightly. These are best served warm but are just fine at room temperature. If you're not going to eat the scones the same day, wrap them airtight and freeze; they'll stay fresh for a month. To serve, defrost the scones at room temperature in their wrappers, then unwrap and reheat on a baking sheet for 5 minutes in a 350-degree oven. 12 Triangular or 24 rolled scones. This recipe from Marion Cunningham can be found in "Baking With Julia" by Dorie Greenspan (Morrow, $40). ----