I use the currant scone recipe from the Pie and Pastry Bible. Question, can I prepare the scones, hold them in the fridge overnight, and bake them in the morning? Will not baking them right away affect the outcome?

I would freeze them—even if just for over night. They actually bake better when frozen in terms of holding their shape. I know there are instructions for this in the Bread Bible, not sure about the PPB. You need to add a few extra minutes to the baking time.