In a small measuring cup, slowly sprinkle the yeast over the milk, add a pinch of sugar and let stand until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy. Add the flour, salt, yeast mixture, quark, and egg yolks and mix on low until the dough comes together. If the dough seems too wet add some flour, if it seems dry add more milk one tablespoon at a time. Turn the dough out onto a lightly floured surface and knead until smooth. Form into a ball, cover with plastic wrap, and let rise in a warm place for 1 hour.

Add the olives to the dough, and lightly knead to incorporate.

Form the dough into a thick rectangle shape, wrap in plastic and refrigerate for 2 hours or overnight.

Preheat the oven to 350° and line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray, butter, or canola oil.

On a lightly floured surface, roll the dough out into a rectangle ½-¾” thick. Using a 2” biscuit cutter or drinking glass and cut out rounds as close to each other as possible and place on the prepared baking sheet.

Beat the egg with 1 teaspoon of water. Brush the tops of the scones with the egg wash.

Bake until golden brown, about 20-25 minutes. Rotating the tray halfway through baking. Transfer to a wire rack to cool.