CINNAMON AND CHOCOLATE BUNS
500 g Golden Cloud scone mix
¾ cup milk
65 g butter
Filling / topping:
150 g chopped dark chocolate
100 g chopped pecan nuts
2 tbsp cinnamon powder
melted butter to brush
Beat the milk and egg together well.
In a separate bowl rub the butter into the Golden Cloud scone mix.
Mix the milk mixture into the dry mixture, mix till just combined – do not over mix.
Roll out 1 cm thick.
Sprinkle the nuts, cinnamon and chocolate over the rolled dough.
Roll up (width) into a sausage.
Slice 4 cm long pieces and arrange them on a baking sheet.
Brush with melted butter and leave to stand for 15 minutes.
Bake at 190˚C until golden brown (approx 15 minutes).
Brush with melted butter and honey mixture.
Serve warm – you can also melt white chocolate to drizzle over if you wish!
I didn’t have scone mix, so I use this recipe :
And I topped it with us glaze : icing sugar mixed with a little milk!
Photo: Sa-eeda Daniels