Scones for Breakfast with lemon-vanilla cream

250 g flour

100 g sour cream/thick yogurt

100 g cold margarine/butter

1 tsp. baking powder

Filling:

1 glass milk

1 egg yolk

1 bag vanilla sugar

1/2 lemon (zest)

1 tbsp. starch

Mix the flour and baking powder, sift, add cold butter, chopped into pieces, hand grind all crumbs.

Add to the flour chips sour cream/yogurt, mix thin dough, roll it into a ball.

Divide the dough into 6 equal parts, roll each into a ball, put in shape for kexico, slightly press.

Next rolls bake in a preheated 180 degree oven for 20 minutes - they should rise, to brown.

Milk mixed with sugar, pour into a saucepan and put on the stove to mix with starch yolk, pour a third of the hot milk mixture into yolk, grind.

Next, pour the starch mixture into the hot milk, 1-2 min cook over moderate heat, remove from the stove.

In the slightly cooled cream add lemon zest and mix.

The still warm bread rolls to cut out the middle, without damaging the walls, to water them with cream, to make scones for Breakfast with lemon-vanilla cream to taste and serve for Breakfast.