For the dough need yeast with 1 tsp sugar to dissolve in the warm milk and let stand until foaming. Melt margarine, mix with the remaining sugar, vegetable oil, salt and vanilla, add the egg and all that good grind. Now pour in the yeast spanelstina. Mix well. Then add the sifted flour and knead the dough. Add as much flour, how much dough, it could be more than 2.5 cups. The dough should be soft, not stick to hands. Well mixed dough is put in the heat, somewhere in the 1 hour to rise. The finished dough again to press down, roll out a layer thickness of about 0.5 cm Top, retreating from the edge, spread the cream. Gently roll roll and cut into more or less the same pieces. Cream recipe here http://www.povarenok .ru/recipes/show/78 512/ Lemon curd I had cooked in advance (the cream stored in the refrigerator for a couple of weeks) to get three small tins of jam. The dough I made two servings, and it was somewhere about 20 rolls. This number of scones I "left" one jar of the cream.

Lay them on a sheet covered with baking paper, better closer to each other, then they will rise stronger.

Give 10 minutes for proofing, then bake in the oven at 170 degrees. about 15-20 minutes (it all depends on Your oven). The oven I have an electric mode "convection". Directly before baking to grease the muffin (where possible) with egg yolk or vegetable oil.