How to cook
Heat a glass of milk, mix the yeast in and add the flour until it becomes like a sludge. Put the remaining milk and sugar on the heat and stir until the sugar melts.
Allow it to cool. Sieve the flour into the tray in which you will be kneading, make a well in it and pour in the milk and sugar, pre-beaten eggs, lard, leavened yeast and lemon zest.
Knead the resulting mixture until it becomes a medium hard dough, then cover it with a towel and let it rise in a warm place. Shape portions of the risen dough into balls, roll them out to small sheets. Put jam in the middle and roll up toward the top.
Leave the resulting scones to rise a little, and then arrange them in a baking dish and bake until browned at 430°F (220 °C). Before baking, smear with a little egg yolk and oil. You can sprinkle the finished rolls with powdered sugar.