Freeze-and-Bake Cranberry-Walnut Greek Yogurt Scones

Scones are one of my favorite treats to make. They go great with coffee or tea, and are so easy to whip up—especially if you make them ahead of time and stash them in the freezer to bake on a whim (or for a carb-craving emergency)! 

Chewy dried cranberries, crunchy walnuts and creamy Yoplait Greek yogurt combine in this recipe to make the perfect tender scone. With just a little bit of prep and a few basic ingredients, you can have a batch of them in your freezer ready to be baked at a moment’s notice.

To begin, gather your ingredients—you’ll find the exact list of ingredients below

I chose dried cranberries and walnuts as mix-ins to pair with Yoplait Greek 100 Vanilla yogurt, but you could switch it up with whatever fruit or nuts you like—even chocolate chips would make a great addition!

Once the dough is mixed up, simply pat it out into a circle—no rolling pin needed.

Then you’ll cut your scones into wedges. Mix up a quick egg wash before sprinkling a generous helping of sugar over the top for some sweet and crunchy texture.

The scones go onto a sheet pan lined with parchment, to prevent sticking, and into the freezer until firm. Once the scones are firm, transfer them to a re-sealable plastic freezer bag to store for up to two months.

Bake as many scones as you’d like, straight from the freezer, for a warm, fresh treat any time.