Scones freeze very well when baked, so why shouldn't the dough?  There's logic for ya.

Suppose using natural yoghurt would be similar to using buttermilk, which I think is lovely in scones.

I do freeze my dough and it does seem to work.

So why freeze the dough and not the complete baked scone? Well I've never really been able to de-freeze a scone and have it taste as good as one freshly out of the oven.

I've found that if I freeze the dough I can bake it from frozen in about twenty minutes from the time the oven hits the right temperature (about 200 c)

Before popping them into  the freezer I give the top of them a light egg wash, and again before popping them into the preheated oven I'll give them another little wash.

For myself it means that I can make up two or three batches of scones at the one time: plain, fruit, cherry and freeze them in separate containers so if I want two fruit and three plain it's just a matter of removing them from the freezer! I make my scones with buttermilk

There is probably a more organized way of doing this but hey I bake because I enjoy it 

Good advice mincepie. I have just used the lemon milk bicarb idea in a banana pecan choc loaf from a Thomasina Miers book. A superb result, good book.
I have frozen pizza dough, I don’t know if this will work , I hope so, having a few pizza balls on hand is cool.