For the title of this recipe, I was trying to think of some combination of the words "stuffing" and "scones," but the only thing I could think of was "stones"-and you definitely don't want to eat those. On the flipside, they could have been "scuffings," but that doesn't sound too appetizing either. Whatever you call them, here's a handy way to eat your leftover stuffing without utensils-or bad portmanteaus either. (You definitely don't want to eat a bad portmanteau, unless it's a cronut.)
You're now left with a doughy substance that you can shape into scones with your hands. Form as many as you can with the dough, and place each on an ungreased baking sheet. Bake for 15 to 20 minutes, and then let them cool before serving.