Basic Baker: Scone Questions

Hello all! I'm a kitchen nightmare usually, but when it comes to scones, I'm a determined woman! My last batches have been super tasty, and I'm now attempting something different with them, leading me to two questions!

1. Using Fairlife. I've recently developed a sensitivity to lactose and have been drinking Fairlife instead of regular milk. If I were to use Fairlife, lactose-free and higher protein content, will my scones (or any baking) go off the rails? Any suggested alterations to a recipe to adjust?

2. Premaking Scone dough. There's nothing like a fresh scone, it's absolutely heavenly. I cannot stand reheated scones, even my own. Can I premake dough, keep it in a the fridge, and make the scones as the week goes by? My recipe makes 6, but I'd cut for probably 4. Will the mix curdle/spoil? Or will it survive the week?

TIA everyone!

EDIT: Third question, is it possible to add a protein powder to the bake? Or would baking it just turn into a bit of a gel in the heat?