How to make
Mix the yoghurt and water to a thick mixture. Heat it slightly but not to the point where it's hot. Dissolve 1 tbsp sugar, 2 tbsp flour and the yeast in it.
Stir to a sludge and leave it for 10 min. to effervesce. Separately, stir the eggs, oil and remaining sugar. Combine the activated yeast and egg mixture.
Knead a soft dough with the flour, while adding the salt during the kneading process. Leave the dough to rise for about an hour.
Divide the risen dough into 2 parts. Roll out each into a circle about 1/2″ (1 cm) thick. Divide up each circle into 16 identical triangles, smear each with liquid honey and roll up into scones.
Arrange them in a suitable tray covered with baking paper, with space in between them. Leave to rest in a warm area about 30-40 min. Smear them with the beaten yolk and sprinkle generously with sugar.
Bake in a preheated 390°F (200 °C) oven until ready.
