Scones With Cracklings
A community recipe by mara2Not tested or verified by Nigella.com
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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.
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 ounces 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.
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