Receiving Instructions

Preparation Instructions

Scone mix (included)
1 1/4 cups (310ml) heavy cream, plus more for brushing
Preheat oven to 375°F. Line baking sheet with parchment paper.
In bowl, combine scone mix and cream. Using spatula, gently fold ingredients together just until combined; dough should still be shaggy. Turn dough out onto floured surface. Using your hands, knead dough together 4–5 times until smooth. Using your fingers, pat dough into round shape (approx. 6" diam.). Using sharp knife, cut into 8 wedges. Place wedges approx. 1" apart on prepared baking sheet. Brush each wedge lightly with cream.
Bake until lightly browned on top (approx. 18–20 minutes). Transfer baking sheet to wire rack and let cool at least 10 minutes before serving. Serve warm or at room temperature.

Receiving Instructions

Preparation Instructions

Shortbread mix (included)
12 Tbs. (1 1/2 sticks/185g) unsalted butter, room temperature
Spray 8" sq. baking dish with nonstick cooking spray and line with parchment paper.
In bowl of electric mixer fitted with paddle attachment, beat butter on medium speed until smooth (approx. 1 minute). Scrape down sides with rubber spatula. With mixer still running, add shortbread mix in thirds and continue to mix until combined (approx. 1 minute). Transfer dough to prepared pan. Wet fingers with water and gently press dough down until it's evenly spread. Using fork, prick dough in rows, approx. 1/2" (12 mm) apart. Place dough in refrigerator for 30 minutes.
Preheat oven to 300°F (150°C). Transfer pan from refrigerator to oven. Bake until lightly golden-brown and toothpick inserted in center comes out clean (approx. 45 minutes).
Let cool completely in pan. Carefully remove from pan, slice into rectangles and serve.

Receiving Instructions

Preparation Instructions

Quick bread mix (included)
1 cup yogurt
2 eggs
4 Tbs. unsalted butter, melted
Preheat oven to 350°F. Lightly grease 8" x 4" loaf pan.
In medium bowl, mix yogurt, eggs and butter until well blended. Add quick bread mix and incorporate with rubber spatula. Do not overmix.
Pour batter in prepared loaf pan and bake 45–50 minutes, or until top is lightly browned and toothpick inserted in center comes out clean. Let cool in pan for 10 minutes. Turn out onto cooling rack and let cool completely.

Receiving Instructions

Receiving Instructions

Care

Bridgerton x Williams Sonoma Baking Gift Crate