How to make
Activate the yeast by putting it in the warm milk with a spoon of flour and sugar. Leave it to bubble. Sift the flour, make a well. Put the eggs, sugar, oil, vanilla, salt and baking soda in it.
Begin kneading a dough, while gradually pouring in the milk with yeast. Knead until you get a smooth dough that doesn't stick to your hands. If necessary, you can add a little more oil but don't add any more flour.
Begin hitting the dough on the table, do it 100 times. Hitting it 100 times activates the yeast in the dough, making it stretchy and thread-like.
Leave the dough covered with a moist towel to rise for 1 hour. After it rises, knead it one more time and divide it into 4 parts.
Roll out each part into a round crust 1/4″ (0.5 cm) thick. Cut them laterally and vertically, to obtain triangles. Put a spoon of jam at the base of each and roll them up.
Repeat this process for the rest of the dough parts. Arrange the scones in an oven dish greased with a little butter, some distance apart from each other.
Leave them to rise for 30 min. and smear them with beaten yolk. Bake at 340°F (170 °C) for about 40 min. to a golden color. Finally, sprinkle the scones with powdered sugar.
Note: You'll get about 48 small scones, so you're probably going to have to bake them in several lots.
