Baking mix A little thank you - scones with cinnamon sugar

Here’s how easy it is to bake 6 scones:

1. Either take 75 g butter out of the fridge 1-2 hours before use or heat it in the microwave for 30 seconds.
2. Preheat the oven to 165 °C. Whisk 1 egg in a glass.
3. Remove the bag with the cinnamon sugar and put it aside. Open the seal and pour the baking mix into a large bowl.
4. Add the soft butter together with 130ml cold milk (see milk line in the can) and half of the beaten egg to the baking mix and knead the dough by hand, with the food processor or with the Thermomix (using the spatula for 20 seconds / level 6).
5. Place the dough on a lightly floured work surface and knead briefly.
6. Version without fruit: Now form the dough into a circle, it should have a diameter of about 23 cm and be 2 fingers wide. Version with fruit: Roll out the dough with a rolling pin (approx. 40 cm x 23 cm), cover with the desired frozen fruit, fold the piece of dough once and then form it into a circle, it should have a diameter of about 23 cm and be 2 fingers wide.
7. Using a large knife, cut the dough into triangles as shown, place the individual pieces on a baking tray lined with baking paper and brush with the second half of the beaten egg. Sprinkle with the cinnamon-sugar mixture from the bag.
8. Bake the scones for 24 minutes at 165 °C and store them while still warm in a dry place and not above 24 °C! Enjoy!

This is what you still need:

75 g soft butter

1 egg

130 ml cold milk

optional: 60 g frozen fruit

Tips:

Variant with fruits:

Suitable frozen fruits include raspberries, blueberries or wild berries.

Freeze:

The baked scones are perfect for freezing. To defrost, simply place them in the microwave for a minute. The scones can be enjoyed as they are or in the typical English way with mascarpone and jam.