youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Scones With Cracklings

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

A traditional Hungarian scone. Perfect slightly warm, and later with a glass of milk.

A traditional Hungarian scone. Perfect slightly warm, and later with a glass of milk.

Ingredients

Serves: 6

Metric Cups
  • 700 grams flour
  • 500 grams pork scratchings (net weight without hard parts, ground)
  • 2 tablespoons lard (if necessary, depends on the scratchings)
  • 1 egg
  • 25 grams fresh yeast
  • 500 millilitres milk (lukewarm)
  • 3 tablespoons sour cream
  • salt
  • 1 teaspoon sugar
  • 1 medium egg (for washing)
  • 25 ounces flour
  • 18 ounces pork scratchings (net weight without hard parts, ground)
  • 2 tablespoons lard (if necessary, depends on the scratchings)
  • 1 egg
  • 1 ounce fresh yeast
  • 17½ fluid ounce milk (lukewarm)
  • 3 tablespoons sour cream
  • salt
  • 1 teaspoon sugar
  • 1 medium egg (for washing)

Method

Scones With Cracklings is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Crumble the yeast in 100ml milk, add a teaspoon of sugar and let it foam.
  • Crumble the flour with the cracklings, if it's too dry add some lard. Beat in the egg and knead. Add the yeast, salt (again, the amount depends on the saltiness of the crackling) the sour cream and the milk (gradually!). You need to get a very sticky and light dough so don't spare the milk, it shouldn't be crumbly or too dry.
  • Remove the dough on a surface heavily dusted with flour. Roll it with a pin until 1 cm thick in a rectangle shape (longer side towards you) Fold the upper 1/3 (and longer) part of the rectangle on the rest, then fold over the lower 1/3 part (so you get a three-layer dough). Then fold the right hand side 1/3 of the dough on the rest and fold over the left side 1/3 part (so you get another three-layer dough).
  • Cover with a tea towel and let it rest for about half an hour. Repeat the above steps once again. (Some people even repeat twice), resting the dough again for half an hour.
  • Roll out the dough about 1.5-2 cm thick. Make horizontal and vertical lines 1 cm apart on the dough with a knife, then cut with round cookie cutters of your choice (about 3cm diameter).
  • Wash the top of each scone with beaten egg. Bake in preheated 180 C oven until golden.
  • Crumble the yeast in 100ml milk, add a teaspoon of sugar and let it foam.
  • Crumble the flour with the cracklings, if it's too dry add some lard. Beat in the egg and knead. Add the yeast, salt (again, the amount depends on the saltiness of the crackling) the sour cream and the milk (gradually!). You need to get a very sticky and light dough so don't spare the milk, it shouldn't be crumbly or too dry.
  • Remove the dough on a surface heavily dusted with flour. Roll it with a pin until 1 cm thick in a rectangle shape (longer side towards you) Fold the upper 1/3 (and longer) part of the rectangle on the rest, then fold over the lower 1/3 part (so you get a three-layer dough). Then fold the right hand side 1/3 of the dough on the rest and fold over the left side 1/3 part (so you get another three-layer dough).
  • Cover with a tea towel and let it rest for about half an hour. Repeat the above steps once again. (Some people even repeat twice), resting the dough again for half an hour.
  • Roll out the dough about 1.5-2 cm thick. Make horizontal and vertical lines 1 cm apart on the dough with a knife, then cut with round cookie cutters of your choice (about 3cm diameter).
  • Wash the top of each scone with beaten egg. Bake in preheated 180 C oven until golden.
  • Tell us what you think