Mix all of the ingredients, excluding the yeast and flour, also set aside 1/2 cup of the milk.
Heat the set aside milk a little bit and dissolve the yeast in it, then add it to the remaining mixture.
Begin to add the flour to the mixture until you get a medium-soft dough that doesn't stick. If necessary, add more flour.
Leave the dough in a warm area, covered with foil, to rest for about an hour. Then divide it into small balls and roll out each one. Put 1 spoon of rosehip marmalade at the base of each and then roll them up to form scones.
Arrange the scones in a greased oven dish and leave them for another hour to rest in a warm area. Next, beat the egg yolk, smear each scone with it and sprinkle with sugar. Bake in a 428°F (220 °C) oven until ready (until browned).