Blueberry scones

1. Preheat the oven to 190 °C.
2. Beat the butter with the icing sugar, honey, cinnamon and 2 eggs using the mixer until light and airy. Sieve the flour and baking powder over the mixture. Mix briefly. Stop mixing as soon as all the ingredients are combined in a batter. Add half the milk to the batter and mix, then add the other half and mix. Fold the blueberries into the batter.

Divide the batter into approx. 20 equal portions. Shape them into balls. Place them on a baking tray lined with baking paper. Beat the remaining egg and brush the top of the scones with the egg. Bake the scones in the middle of the oven for approx. 14 minutes until golden brown and cooked through.