Leftover Dough Made to Bread
Scones are a very different type of product than yeast raised breads: scones rely on chemical leavening such as baking soda and/or baking powder for their rise, whereas regular breads are yeast leavened.

Converting one to the other would be far from trivial, even at the recipe level; trying to do so with dough already made is going to be counter-productive.

Instead, you can make more scones or quick breads, although these doughs don't tend to like extra manipulation or waiting around before being baked.  To extend the usefulness or variety of your products, you could make the basic mixture and then add the compliments like berries or chocolate chips to only part of the dough.   

They should also freeze beautifully, and reheat quite well.