Although I have already published a recipe for classic crackling scones, today I brought you a new recipe that shows how to make crackling scones in a quicker and easier way.
This dough doesn’t need to be folded, just place all ingredients in a bowl and knead them together. It remains soft for 2-3 days and it’s also suitable for making lekváros papucs.
- 60 g (~2 oz) fresh yeast (6 tsp dry yeast)
- 1 tsp sugar
- 350 ml (~1 1/2 cups) milk
- 500 g (~1 lb) ground pork cracklings
- 850 g (~6 3/4 cups) flour
- 100 g (~1/2 cup) butter
- 3 egg yolks
- 3 tbsp sour cream
- 3 tsp salt
- black pepper to taste
- 1-2 eggs for the egg wash
Place yeast and sugar in a small bowl, pour in tepid milk, give it a stir, cover and set aside until yeast blooms.
Sift the flour in a large bowl. Rub in butter, then add ground cracklings, egg yolks, sour cream and activated yeast. Season with salt and pepper, then knead into a smooth dough. Cover and let it rise for 40-50 minutes in a lukewarm place.
On a floured pastry board roll out the dough to a 2 cm / 3/4″ thickness. Score the top in a criss-cross pattern. Cut out 4-5 cm / 2″ scones and put them onto baking sheets lined with parchment paper. Brush the top of the scones with beaten egg. Preheat the oven to 220°C / 428°F and bake them for 10-15 minutes.