Knead the dough in the bread maker following the instructions. Add in the X/N 50 ml milk, 20 g sugar (I mark "Mistral - small"), 0,5 tsp salt 50 g soft butter 250 g flour (or more), 0,5 tsp dry yeast, egg (leave a little egg for lubrication - about half). Here to pour orange flower water. More about it I will write below. If you don't have X/N, then you can knead the dough by hand. To the flour add yeast, salt, sugar. Pour all the liquid and add the butter. The dough should not stick to hands. Better knead the dough at night, leave it in a warm place for the night and morning to make muffins. The dough rises very quickly. Or put in a warm place until dough increases by half.

A few words about orange flower water. It's such a flavor with a slight orange flavor. In France is sold under the name Fleur d'oranger. If you have not, then you can easily do without it or add vanilla to the dough.

In the morning, when the dough has doubled, roll it to a thickness of 1-2 cm, cut glass circles with a diameter of about 4 cm to Lay them on the baking tray lined with baking paper. Put in a warm place for 1-2 hours to buns increased in volume.

When the dough has risen, brush with remaining egg and sprinkle with sugar crystals (if they are not, not afraid, you can do without them. And you can break the sugar into pieces and sprinkle the buns). The oven heated to 180 degrees. And bake buns in hot oven for 25-30 minutes, until Golden brown. Cool.

While scones are cooling, make the cream (if you want, you can make the cream in advance, in the evening and in the morning had to collect buns). For the cream I used 100 ml of cream (any fat content), 150 ml milk, 1 egg, 20 g of corn starch (you can substitute flour) and 70 grams of sugar "Mistral - small".

In a saucepan bring to boil milk and cream. In a separate pan whisk the egg and sugar. Then add the weight of the starch and again whisk.

The resulting mass pour in the boiling milk. Carefully stir on the fire and cook the cream until thick. When the cream thickens, remove from heat, pour a few drops of vanilla. Allow to cool, covered with foil.

It turns out very thick custard.

When the buns and the cream have cooled down, start assembling. Rolls cut lengthwise into halves.

Grease the bottom and half cream, it's easier and prettier to do it with the help of a pastry bag. Serve with tea or coffee. Buns perfectly stored in the refrigerator for 2-3 days in an airtight container.

This recipe is perfect sugar "Mistral" - small.