INGREDIENTS

For the dough:
500 g of flour
1 packet instant dry yeast
2 egg yolks
salt
60 g butter (or fat)
250 ml milk
For the filling:
300 g scratchings
100 g flour
pepper
For the coating:
1 egg

PREPARATION

Mix the sifted flour with the instant yeast. In the middle put the egg yolks, softened butter and salt and warm milk to create a soft dough. Leave covered and let rise in a warm place for about 30 minutes.
Meanwhile, greaves grind and mix them with flour to which you add a little pepper.
Roll out the dough into Foursquare (about 1 cm thick), spread stuffing scratchings and fold edges of dough. Re ga roll again and fold as the puff pastry. Once again ga roll again and fold without resting.
Repeat the process three times. The last time, roll out dough to 1, 5 cm thick, and a glass or round cutter cut out scones.
Arrange them on a baking sheet, bannock Cut surface in the form of foil, brush with egg and bake in preheated oven at 180 ° C for about 20 minutes.
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