Scone Thins are like #breakfast cookies, but are perfect for teatime, coffee breaks, or any time you want just a little bite of something crunchy. I know this recipe makes a lot of dough, but it is great to have this in your freezer. The dough freezes well (up to a month) so you can choose to bake it as needed. I wanted to calibrate the recipe so that it would take a full package of cream cheese (Philadelphia brand). Along with two sticks of butter, a half pint of heavy cream, and two large eggs, this makes four out of the nine ingredients that you don't have to weigh or measure, so it is easy to put the dough together. See notes at the bottom of recipe about equipment and supplies that I find helpful when making this recipe. YIELD: NET WEIGHT OF DOUGH = 2000 grams (4# 6 oz) 56 - 2" x 3" RECTANGLES (About 35g each) OR: 42 - 2¾" ROUNDS (About 30g each)