For the dough, use 2 eggs + 1 egg white, and whip the 3rd yolk with 1-2 tablespoons water to spread on the scones. Dissolve the yeast in a little warm milk with 1 tablespoon of sugar, until it becomes effervescent.
Beat the eggs and add the effervescent yeast, the remaining sugar, lard, salt and milk. Knead a soft to medium hard dough and let it rise for 30 minutes. Divide it into balls, roll out each one and cut them into triangles. Roll up each triangle into a scone, placing a stuffing of your choice at the base.
Arrange them in a greased or laid out with baking paper tray. Smear with the whipped egg yolk and optionally, sprinkle it with poppy, sesame or flax.
Put the scones with lard to bake in a preheated 392°F (200 °C) oven.