Mix all dry ingredients together (flour, sugar, salt and yeast). Make a small hole in the center of the mixture and add the eggs and milk.
Hands Stir the liquid and flour. Knead the dough for a minute or so. Then let the dough rest a bit.
Now, using a mixer (attachment "hook") or hands slowly add oil to the dough into small pieces (about 15 grams).
Do it slowly until all the oil is not mixed with the dough until smooth.
Knead the dough for 10 minutes until it will no longer adhere to the hands.
Cover it with a kitchen towel and let rise for about an hour.
Divide the dough into small round pieces; if you use a kitchen scale, each piece should weigh about 40-50 grams.
Cover them with cling film, until you make the buns sites.
Roll each piece into a flat cake of oval shape.
Place the strip along the top jam scones.
Blindly along the edge, leaving a jam inside.
Seal the edges of the roll, so that they are not separated during baking.
Wrap each roll of dough with jam in a knot.
Cover the baking paper and grease the bottom of the oil pan, sprinkle with breadcrumbs.
Place your homemade scones on the baking sheet next to each other.
Cover with a towel and let rise for 40 minutes.
Preheat oven to 180 gr.S.
Prepare the icing: beat the egg, milk and sugar and brush this mixture on top of rolls with the help of culinary brush.
In a separate bowl, mix 2 tablespoons of flour and sugar and a tablespoon of butter at room temperature.
Stir mixture into the dry crumbs.
Sprinkle this crumb (topping) your homemade scones.
(If somewhere out jam emerges, topping cover this place).
Bake muffins with sprinkles and apricot jam in the oven until they are golden brown - about 25-30 minutes.
After baking, place them on the wire rack and let cool completely.
Serve with tea or a glass of milk, let's take your children to school.