325 g bacon bits (best bought from the Hungarian Deli)
700 g flour
25 g yeast
150 ml milk
3 egg yolks
300 ml dour cream
1. Preheat oven to 400 F. Dissolve the yeast in the lukewarm milk. Make a dough from the flour, bacon bits, egg yolks, sour cream, milk & yeast mixture, and pepper and salt to taste. If the dough is too stiff, add a little more sour cream or milk. Cover and let it rise in a warm place for about 1 hours.
2. Roll out the dough on a floury pastry board to 1 inch thickness. Make a lattice pattern on the dough with a knife, and cut circles with 2 in diameter cookie cutter. Place on a baking sheet and let it rise again for about ? hour. Brush the top of the scones with egg yolks. Bake in the oven for 40 minutes or until biscuits are golden brown.