How to cook
Sift the flour in a large container, add the salt and stir, form a well. Heat the milk. In part of it, dissolve the honey, sugar and yeast, then pour this into the well.
Beat the eggs with a fork, add the oil, essence, remaining milk and add them to the well. Knead a soft dough, while adding a little more than 2 lb (1 kg) of flour (it's not enough otherwise).
Cover the dough and leave it in a warm area for 30 min. Then re-knead the dough onto a lightly floured counter and divide it into 4 equal parts, formed into balls. Cover and leave them for 5 min. to relax.
Roll them out, 1 by 1, into round sheets, cut each sheet into 8 triangular pieces, put 1 tsp of plum jam into each triangle and wrap them up into rolls. Arrange them in a large oven dish, covered with baking paper, slightly oiled, leave them for 30 min. to rise (it's plenty of time).
Beat the egg whites with the oil and milk, smear this mixture over the scones after the elapsed time. Sprinkle them with the mixed together seeds and sugar, slightly moistened with 4-5 drops of water.
For the actual baking - preheat the oven to 374°F (190 °C), lower element only. Once they puff up, turn the upper element on as well - they bake very quickly, so stay near the oven and keep an eye on them. They're really delicious, fluffy, soft and aromatic, plus won't take up too much of your precious time around Easter!