Yes, you can. While there’s some debate that putting off the baking of wet scone dough will result in flatter scones, there actually is not much difference in rising between freshly baked scone dough and scone dough that’s been frozen for baking at a later stage. To freeze your scone dough, place the dough scored in wedges on a baking sheet and freeze for about 1 hour. Then separate the individual wedges and stack them in a Ziploc bag. You can then bake them from frozen, adding a few minutes to your baking time, or thaw them overnight in the refrigerator prior to baking them.