Blueberry Scones with Lemon Glaze

Preparation with the Organic Scone Baking Mix

1. Either take 75g butter out of the fridge 1-2 hours before use or heat it in the microwave for 30 seconds. Preheat the oven to 165 °C convection. Whisk 1 egg in a glass.
   
2. Remove the bag with the cinnamon sugar and set aside. Open the freshness seal and pour the baking mix into a large bowl.
3. Add the softened butter along with 130ml cold milk (see milk line in the can) and half of the whisked egg to the baking mix and knead the dough by hand, with a food processor, or with a Thermomix (using the spatula for 20 sec. / speed 6).
4. Place the dough on a lightly floured surface and knead briefly. Roll out the dough with a rolling pin (approx. 40 cm x 23 cm), top with blueberries, fold the dough once, and then shape into a circle, it should be about 23 cm in diameter and 2 fingers thick.
5. Cut the dough into triangles with a large knife as shown, place the individual pieces on a baking tray lined with baking paper, and brush with the second half of the whisked egg. Sprinkle with the cinnamon-sugar mixture from the bag.
6. Bake scones for 24 minutes at 165 °C. Let cool and refine with a sugar glaze. For this, stir the powdered sugar smoothly with the lemon juice and decorate the scones with it.