Pork Crackling and Meat Scones
Pork Crackling and Meat Scones are a true rural specialty, a richer, meatier version of the traditional pork crackling scones. In Hungary, scones have always been an important part of the cuisine, and the use of cracklings is an old, proven technique that gives the dough a special flavor and crumbly texture. The addition of finely chopped cooked meat further enhances the scone's filling nature, making it a perfect choice for a hearty breakfast, snack, or even alongside a rich soup. To make it even more special, try making it with smoked meat or sprinkling fresh pepper and grated cheese on top before baking!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift in the flour, add the salt, then crumble in the cold butter.
3
Pour in the foamy yeast mixture, the sour cream, and the whole egg. Knead the dough until it is elastic.
4
Chop the pork cracklings and cooked meat finely, then mix them together. Work them into the dough until evenly distributed.
5
Cover the dough and let it rise in a warm place for about 1 hour.
6
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it to create layers.
7
Roll out again to 2 cm (¾ inch) thick, then use a round cookie cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg, then bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
9
Let the scones cool on a wire rack, then serve fresh, or store in an airtight container.
