Prepare malt "tea leaves". To do this, boil 100 grams of water and fill it with malt boiling water.

While infused malt in a separate bowl mix two kinds of flour, salt, sugar and dry instant yeast, those which are not to be activated in warm water.

The egg will divide the yolk and white. The yolk is deferred, it will be useful for brushing scones before baking. In protein will add 60 grams of water at room t. Water may need more if the egg is not of selected category. (Landmark: protein+water=100 ml of the mixture.) Malt strain the infusion and add another 200 grams of water. In the end it should be a warm infusion of malt (NOT HOT, otherwise the yeast will die).

In total it took me 360 grams of water. Then in the flour mixture pour malt "tea leaves", a protein blend and olive oil.

Mix the viscous, sticky dough that holds its shape well. The dishes with the dough, cover and keep warm for 20 minutes. During this time, the dough hardly increased in volume, but it became less sticky, more workable.

Divide the dough into equal pieces. I got 10 five pieces weighing 96 grams each. Will stormoen balls...

... and then the pellet thickness of about 1 cm in the molding flour I did not use. The blunt side of a knife blade applied to pellet characteristic pattern. Bakers call this process "cross cake".

Place on the baking sheet, the laid baking paper. Cover and keep warm for 30 minutes. Pellet increased slightly in volume. Preheat the oven to t 220 degrees. Yolk lubricates the surface of the pellets.

Bake in preheated oven 15-20 minutes or until tender. Pellet turned pink and glossy from the yolk!