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Cinnamon scones: Instead of rolling up the dough and cutting it, you could make simple cinnamon scones. Roll the dough out until it is about 3cm (1¼in) thick, then cut into ten squares or rounds, each about 6cm (2½in) in diameter. Brush the tops with beaten egg, then dip the wet top into crunchy granulated sugar so that they are covered in an even layer. Place on a baking tray and bake in a preheated oven at 230°C (450°F), Gas mark 8 for about 10-15 minutes or until golden on top and sounding hollow when tapped on the base. Allow to cool then split in half and serve with the cinnamon pecan filling spread on each half.