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 

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.