Use the catering trick: Freeze the unbaked dough.
For muffins, scoop the batter into paper-lined tins, and freeze until solid. Transfer to zip-top freezer bags; freeze up to about 2 weeks (they lose quality after that, though remain safe to bake). When you’re ready to bake, return them to the muffin tins and bake; baking time will increase by 5 to 10 minutes — check with a toothpick in the middle to see when they’re done.
For scones or cookie dough, shape them and freeze on parchment paper-lined sheets, uncovered, just until solid. Transfer to zip-top freezer bags and freeze up to about 2 weeks (they lose quality after that, though remain safe to bake). When you’re ready to bake, return them to parchment-lined sheets and bake as directed, adding 5 to 10 minutes as needed.
