Scones
Delicious, luxurious scones with hazelnuts. Toss in cane sugar and cinnamon for a wonderfully crunchy outer layer.
Ingredients
300 g plain flour
20 g baking powder
2 g salt
75 g butter, cold
60 g coarsely chopped hazelnuts
30 ml Dansukker White Baking Syrup
150 ml milk
1 egg
To decorate
40 g Dansukker Fairtrade Cane Sugar
3 g cinnamon
Instructions
Heat the oven to 220°C on the top and bottom heat setting.
Mix together the flour, baking powder and salt. Cut the butter into small pieces and mix together with the flour mixture. Reserve 1 tablespoon of the egg and milk for the glaze. Stir in the nuts, syrup and remaining milk and eggs and quickly mix together to form a dough.
Turn the dough out onto a floured board. Flatten the dough until it is 2–3 cm thick and divide it up into the shapes you want.
Mix the cane sugar and cinnamon in a bowl. Brush the scones with the egg and milk mixture and then dip them in the sugar mixture. Bake in the centre of the oven for about 8–10 minutes.
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