Lard is your friend, escpecially if you are a Hungarian. These lard scones are a good example how lard can turn ordinary foods into tasty wonders. It provides a mild flavor and a crumbly, flaky texture to baked goods. Lard has a lower melting point, which allows more steam to be released during cooking, resulting in a lighter and flakier pastry.
Even though lard has a bad reputation, it’s surprisingly healthy. It’s a whole food, minimally processed and our bodies know what to do with it. Lard contains no trans fats, which makes it a healthier option than hydrogenated fats. It has less saturated fat and cholesterol than butter, and contains healthy monounsaturated fats, just like olive oil.
So, don’t be afraid to use lard in your foods. It won’t endanger your health; it’s local and affordable, and with a subtle aroma, everything you cook will taste divine. (Source of the recipe: Szoky konyhája.)
- 8 tbsp milk
- 60 g fresh yeast (6 tsp dry yeast)
- 1/2 tsp sugar
- 800 g (~6 1/2 cups) flour
- 300 g (~10 1/2 oz) lard
- 2 tsp salt
- pepper to taste
- 4 egg yolks + 1 egg for the egg wash
- 300 g (~10 1/2 oz) sour cream
- caraway seeds
Dissolve yeast and sugar in lukewarm milk.
Rub lard into the flour, then stir in salt and pepper. Add egg yolks, sour cream and activated yeast, and knead until smooth and pliable. If the dough is a little sticky, add more flour to reach the right consistency. Cover and in a lukewarm place let the dough rise for 40-50 minutes.
Punch down the dough and turn out onto a floured surface. Roll it out 1,5 cm thick and score the top in a criss-cross pattern. With a 4 cm / 1,5″ cutter cut out the scones and place them on baking sheets lined with parchment paper. Brush the tops with beaten egg and scatter carawayseeds over them. Let them rest while you preheat the oven to 220°C / 428°F. Bake them for 12-15 minutes or until golden brown.