Pogácsa - Hungarian pork crackling scones

Pogacsa is very popular in Hungary and Eastern Euope, best served with goulash soup or eaten as a snack.
Its history goes back as far as the Conquest of Hungary, when it was "in the ash cake".
Ingredients
1 package (8 grams) of active dry yeast
1/4 cup (60 ml) warm milk
8 tablespoons (113 grams) of unsalted butter, melted
2 large eggs, plus 1 egg, beaten and mixed with 50 ml of cold water for glaze
1/2 cup (120 ml) sour cream
8 bacon slices, fried and finely cut into small bits or 20 oz (250 grams) of pork cracklings
4 – 4 1/2 cups (500 grams) all-purpose flour, plus extra for kneading
1 tsp baking powder
1/2 tsp salt
Directions
To prepair it you can use your hands to knead the dough.
Dissolve the yeast in ¼ cup of warm milk and let it stand until foamy, about 5 minutes. Combine the melted butter, eggs, sour cream, and bits of bacon or pork cracklings. Knead until incorporated.
In a separate large bowl, sift the flour, baking powder, and salt. Add the flour mixture into the yeast mixture 1 cup at a time while mixing on low speed. Continue kneading the dough until smooth and elastic about 5 -7 minutes. If dough is too sticky, add more flour.
Form the dough into a ball and transfer it to a large bowl. Cover the bowl with a damp cloth and let the dough rise until it doubles in size, about 1 1/2 hours.
Place dough onto a clean floured work surface and punch down. Preheat oven to 400°F (200°C) and line a standard baking sheet with parchment paper.
On a lightly floured surface, roll dough until it is 3-inches thick. Cut into rounds using a cookie cutter and make a criss-cross pattern on top with a sharp knife. Let the scones rest for 30 minutes.
Brush the tops of the scones with the egg mixture.
Bake for approximately 25 minutes until golden brown on top.