Wild Sweet William's "Take and Bake" scones: 

• Remove from the freezer and place 6 scones (12 minis) on parchment paper lined (or greased) baking sheet, spaced 2-3 inches apart. 
• Thaw scones at room temperature for 10-20 minutes until scones are no longer frozen solid, but still firm and cold. 
• Preheat the oven to 325 degrees. 
• Bake scones 25 - 30 minutes, rotating the pan 180 degrees after 15 minutes. 
• Baking times may vary, but scones are ready when they're golden on the bottom and just firm to the touch. 
• Let the scones rest for 5 minutes. 

 Wild Sweet William’s “Take-and-Bake” Cinnamon Rolls: 

• Place rolls 2-3 inches apart on a parchment lined baking sheet and allow to sit at room temperature for 1.5 - 2 hours.
• Preheat the oven to 350 degrees. 
• Bake rolls for 15 - 25 minutes. (oven times may vary)
• Remove from the oven and allow to sit for 5-10 minutes. Spread the icing over your rolls. 

 Wild Sweet William’s “Take-and-Bake” Cookies 

• Preheat the oven to 350 degrees. 
• Place cookies on a parchment lined baking sheet, spaced 2-3 inches apart. 
• Bake small cookies for 15-20 minutes, rotating pans after 10 minutes. 
• Bake large cookies for 25-30 minutes, rotating pans after 15 minutes. 
• Let cool for 5-10 minutes.