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.