Mix the flours with the salt in a bowl, then add the margarine and yeast. Add the egg, then the sour cream and start kneading. Finally, work in enough milk to make a springy dough. Knead for a few minutes to bring it together nicely. Roll out to a thin dough. Brush the left half of the dough with 2-3 tablespoons of fat. Fold in half on the right side. Grease the top half of the dough again and fold in half from the bottom. Press together a little, wrap in foil and refrigerate for 2-3 hours. Then stretch once every hour and fold the dough into three. Repeat four times, making sure to turn the dough a quarter of the way before stretching. After the last stretching and folding, leave the dough to rest in the fridge for 8-10 hours (it is best to roll it in the morning, fold it during the day and refrigerate it overnight).
When the dough is folded and then slightly risen, stretch it out to the thickness of a finger and lightly trim the top with a knife. Cut out with your favourite pastry cutter. Arrange the scones on a baking tray lined with baking paper. Brush the tops with beaten egg, decorate with pumpkin seeds. Bake in a 190°C oven for 8-10 minutes.
Thanks to the Városi Konyha for the recipe!
