You can freeze this dough and bake it later. I recommend following all the steps in the recipe by slicing the scones into triangles.  Freeze the triangles on a plate or tray for about 30 minutes. Then wrap them individually with plastic wrap or foil and store them in an airtight container or freezer bag in the freezer. When ready to bake, remove from the freezer while you preheat the oven. Follow the baking instructions from there.