In a small bowl pour warm milk, add a tablespoon of sugar (of the total) and add the yeast. Leave on for 10-15 minutes, until the characteristic "cap"!

In a large bowl pour the sifted flour, a pinch of salt and the remaining sugar. (I want to draw your attention that the recipe was 300 g of flour. But in the three times I baked these scones took me exactly 270 g. I Think that depends on the flour, so focus yourself on the consistency of the dough, it should be smooth and elastic after kneading). Add yeast, egg and begin to knead the dough. In the process of posting add the softened butter. Put the dough in the bowl and put in a warm place for 1-1.5 hours until the volume increases by half.

After an hour put the dough on the work surface. To separate from it the pieces of dough weighing 50 g. I get exactly 9.

Each piece of roll into a long cake (as pictured).

To twist...

... into a tube.

Folded in half...

With the upper side of the slit, leaving a little to the opposite end of the tube.

Deploy like a heart. Ready!

Put cooked so all on the baking sheet, covered with baking paper. Cover with a towel and leave for 15-20 minutes. During this time include warm up the oven at 175-180 degrees. Before baking grease the buns with egg.

Bake in preheated oven on middle level for 15 minutes until Golden brown.