Baking Instructions

All Recipes

I needed a streamlined way to collect all the baking instructions for the things in my online shop, so here it is! Let me know if you have any questions.

Take + Bake Scones Baking Instructions

  1. Preheat oven to 425F.
  2. Remove scones from freezer and place on a lined baking sheet.
  3. Brush tops of scones with milk, cream, or butter for a nice shiny crust (optional).
  4. Bake scones for 20-25 minutes until golden brown.

Take + Bake Buttermilk Biscuits Baking Instructions

  1. Preheat oven to 400F.
  2. Remove biscuits from freezer and place close together in a cast iron skillet or a 8″ cake pan. This helps the biscuits rise better.
  3. Bake for 25-35 minutes until golden brown on top.

Chocolate Cake Mix Instructions

  • 1 bag chocolate cake mix
  • 1/2 cup water
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  1. Preheat oven to 350F. Grease an 8″ cake round or line a cupcake pan with 12 liners.
  2. Dump the cake mix into a medium sized bowl. Add water, eggs, and vanilla extract.
  3. Mix until everything is just combined. Pour into prepared pans and bake for 15-20 minutes (cupcakes) or 20-25 minutes (cake).
  4. Let cool and dust with powdered sugar or frost with your favorite frosting.

Brownie Mix Instructions

  • 1 bag brownie mix
  • 1/4 cup water
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  1. Preheat oven to 350F and line an 8-inch-square aluminum brownie pan with a long strip of parchment or foil to cover the bottom and two of the sides.
  2. When the oven has come to temperature, add the mix into a medium bowl. Add water, eggs, and vanilla extract, then stir until well combined. The batter will be lumpy and thick.
  3. Scrape the batter into the prepared pan, spread into an even layer, and bake until the brownies are glossy, puffed, and firm but a little squishy, about 35 minutes.
  4. Allow the brownies to cool at least 15 minutes before slicing. To serve, gently tug on the foil or parchment, and lift to remove the brownies from the pan. Cut into 16 two-inch squares. Store leftovers in an airtight container up to 1 week at room temperature.

Pancake Mix Instructions

  • 1 bag pancake mix
  • 1/2 cup milk
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  1. Preheat an electric griddle to 350°F, or heat a large, nonstick skillet to a similar temperature on the stovetop.
  2. In a large mixing bowl, whisk milk, egg, and vanilla extract until well-combined. Add the prepared pancake mix, and whisk until relatively smooth, although a few flecks may dot the batter.
  3. With a large scoop, divide batter in 1/3-cup portions (or as desired), and griddle until golden brown on either side, and cooked through the middle, about 90 seconds per side. Serve immediately.

Muffin Mix Instructions

  • 1 bag muffin mix
  • 1/4 cup milk
  • 1 large egg
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350F. Line muffin tin with 6 liners.
  2. Add the muffin mix to a medium bowl. Add in milk, egg, and vanilla extract. Stir until combined. The batter will be very thick and dough-like.
  3. Divide into prepared muffin tins and bake until fully set but still pale, about 18-20 minutes.
  4. Let the muffins cool before eating. In an airtight container, they will last for 2-3 days.