- Take the butter out of the fridge 1 -2 hours before preparing or put it the microwave for 30 seconds.
- Preheat the oven to 165°C convection.
- Take out the small bag with the cinnamon-sugar and put it aside. Open the freshness seal and put the baking mixture in a big bowl.
- Add the soft butter with 260 ml cold milk (see milk line in can) and an egg to the baking mixture and knead the dough with your hand, with a food processor or with the Thermomix (using the spatula as help 20 sec/level 6).
- Put the dough on a slightly floured worktop and knead it for a short time.
- Version without fruits: Bring the dough in a circular shape; it should be about 23 cm in diameter and 2 fingers wide.
Version with fruits: Roll out the dough with a dough roller (ca. 40 cm x 23 cm), spread your desired with frozen fruits, fold the dough once and then bring it in a circular shape; it should be about 23 cm in diameter and 2 fingers wide.
- Tip: convenient frozen fruits are e.g. raspberries, blueberries or wild berries.
- Cut the dough with a knife in triangles, as displayed, put the pieces on a baking tray with baking paper put onto it beforehand and spread the whisked egg onto the pieces. Sprinkle the cinnamon-sugar mix, provided in the small bag, onto the dough.
- Bake the Scones for 24 minutes at 165°C and enjoy them best still warm!
- Tip: The already baked Scones are perfect for freezing. The Scones can be enjoyed just as they are or typically english with mascarpone and jam.
Preparation time: 10 min
Time in total: 35 min
Ingredients:
Wheat flour, sugar, cinnamon, baking powder, flour treatment agent ascorbin acid