Easy Cheese Scones

In a cup, combine lukewarm milk and yeast. Set aside until yeast is activated (when mixture is foamy).

In a large bowl, combine flour, 2 eggs, sour cream, half of the butter and a pinch of salt in a large bowl. Add activated yeast mixture. Knead until dough comes together and pulls away from the sides of the bowl. Cover bowl and leave in a warm place to rise, about 30 minutes.

Lightly flour a work surface. Transfer dough to work surface and roll into a 10-inch (25cm) wide square. Spread remaining butter evenly on top.

Fold dough 1/3 from the top, and the last third from the bottom, like a letter. Then fold 1/3 from the left and 1/3 from the right. Cover with a clean cloth and let rise for another 20 minutes.

After 20 minutes, roll the dough with a rolling pin onto a square. Flour a round cookie cutter (size is up to you, depending on how big or small you want the scones). Cut scones out of the dough and place on parchment paper on a baking tray. Leave some space between the scones as they are going to expand.

Beat remaining egg and brush over the top of the scones. Sprinkle cheese over the scones. Bake in a preheated 356°F (180°C) oven for 20–25 minutes. Remove from oven when golden brown.