How to make
Sift the flour. Heat the milk slightly. Beat the eggs with the sugar. Dilute the yeast in a container with the milk, 1 tbsp sugar and 1 tbsp flour.
Wait for it to bubble well in a warm area. Make a well in the flour. Pour in all of the products and the essence. Knead continuously. Transfer the resulting dough ball into a container smeared with a little oil or butter.
Wrap it with a towel and a blanket on top, leave in a warm room for 1 hour. Once the volume is doubled, take it and knead it again. Lightly flour the table you're going to be rolling it out on.
Roll it out into a circle using a rolling pin. Cut it into triangles. Put a Turkish delight piece in the wide part and stretch it out a bit with your hands. Roll up the scones. Arrange in a buttered or oiled tray that you've sprinkled with flour.
Let them rise for another 1 1/2 hours. Once you see that they've risen, smear with beaten egg and sprinkle with sugar. Bake in a preheated 360°F (180 °C) oven.
To give them a softer bottom, put a bowl of water at the bottom of the oven. The steam will rise toward the tray, making the scones softer.
