It's this easy to bake 6 scones:

1. Either remove 75 g butter from the refrigerator 1-2 hours before use or heat it in the microwave for 30 seconds.
2. Preheat the oven to 165°C hot air. Whisk 1 egg in a glass.
3. Remove the sachet with the cinnamon sugar and set aside. Open the freshness seal and pour the baking mixture into a large bowl.
4. Add the softened butter to the baking mixture together with 130ml cold milk (see milk line in the tin) and half the beaten egg and knead the dough by hand, with the food processor or with the Thermomix (using the spatula 20 sec. / speed 6). .
5. Place the dough on a lightly floured work surface and knead briefly.
6. Variant without fruits: Now shape the dough into a circle, it should be approx. 23 cm in diameter and 2 fingers wide.
   Variant with fruits: Roll out the dough with a rolling pin (approx. 40 cm x 23 cm), cover with the desired frozen fruit, fold the dough piece up once and then shape it into a circle, it should be approx. 23 cm in diameter and 2 fingers wide.
7. Using a large knife, cut the dough into triangles as shown, place each piece on a baking sheet 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 scones for 24 minutes at 165 ° C and ideally store them while still warm and dry and not above 24 ° C! enjoy!