Mini Cheese Scone Balls

In a small bowl, combine the lukewarm milk with the sugar and crumble in the fresh yeast. Let it sit for 5-10 minutes until it becomes frothy and activated.

In a large bowl, mix the flour with the salt and pepper. Add the cold, cubed butter and rub it into the flour until the mixture resembles coarse crumbs. Stir in 2/3 of the grated cheese, then add the sour cream, the egg, and the activated yeast mixture. Quickly knead into a smooth dough. Do not overmix; just combine until it comes together.

Cover the dough with a kitchen towel and let it rest at room temperature for 20-30 minutes. Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Pinch off small pieces of dough and roll them into walnut-sized balls. Place them on the prepared baking sheet, leaving a little space between each.

Whisk the remaining egg and brush it over the top of each ball. Sprinkle with the remaining grated cheese. Bake in the preheated oven for 15-20 minutes, or until golden brown and cooked through. Remove from the oven and let them cool slightly on the baking sheet before serving.