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BAKING INSTRUCTIONS

Keep dough frozen until ready to bake. 

(For best results, bake sweet logs within 6 months of purchase and savory logs within 3 months. If logs thaw bake immediately. Do NOT re-freeze.)

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1. Thawing Instructions:
• Overnight: Thaw in the refrigerator*
• Quick Thaw: Leave on the counter for 30 minutes
(until dough can be cut through easily)

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2. Cutting Options:
• Cut into 20 bite-sized scones
• OR cut and reform into 5 full-sized scones

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3. Baking Instructions:
• Place scones on a greased cookie sheet, spaced about 1″ apart
• Sprinkle sweet scones with sugar (optional)
• Bake in a preheated oven at 385°F

(360°F for Convection)

14 mins for bite-sized

16 mins for full-sized

OR until lightly browned (gluten-free scones usually take a few more minutes)

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Pine Scones are best enjoyed warm from the oven with people you love!

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* Note: Refrigerated dough needs to be baked within 48 hours for best results.