How to cook
On very low heat, beat the eggs with the remaining sugar to whitening, add the remaining milk, grated lemon rind and a few drops of rum (cognac). Sift the flour into a large bowl and add the fermented yeast, a pinch of salt and the egg mixture. Knead a soft dough, while greasing your hands from time to time.
Form the dough into a ball, stretch it, re-assemble it, etc, do not hit it on the counter. Stretch it until you run out of butter and you get a smooth dough. Sprinkle the dough with flour, cover and leave in a warm place to rise until doubled in size. Take parts of the dough and shape scones from it.
If you like, you can add a sweet or salty stuffing. Leave the finished scones in a warm place to rise further. Before baking, smear them with a beaten egg on top.
Put them to bake in a moderately hot oven.