ReceptnaptárCracklings scones with yeast
Tepertős pogácsa, the Hungarian savoury scone made with pork cracklings, is baked after the traditional pig-killing, and the minced cracklings give it a rich, distinctive flavour. This yeast version is softer and lighter than the kneaded kind, and it practically pulls apart in strands. It is excellent with wine, with soups and as food for the road, and a trayful soon disappears.
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Ingredients
Method
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- Rub the ground cracklings into the flour together with the butter, then knead together.
- Make a well in the middle and add the egg yolk, salt, the yeast (dissolved beforehand in the lukewarm milk) and the sour cream.
- Work it well, roll out, and cut out rounds with a scone cutter.
- Place on a baking tray, brush with beaten egg, and let rise in a warm place for about 1 hour, until doubled.
- Brush with egg again and bake at 200 °C (180 °C in a fan oven) for 20-25 minutes until golden brown.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Mince the cracklings finely, or if you buy them ready-made, check that they are not too salty, and adjust the salt accordingly.
- Score the tops in a crisscross pattern with a sharp knife, so that the scones do not split during baking and have a handsome surface.
- They are best warm, but once cool, a few minutes in a hot oven will bring back their freshness.
Frequently asked questions
Where can I get minced cracklings?
From a butcher, at a market, or often in the chilled cabinets of larger shops. Chop home-made cracklings in a food processor or mincer, taking care that they do not turn to paste.
Can they be frozen?
Yes, baked scones keep for 2-3 months in the freezer. Before serving, warm them through in the oven at 150-160 °C for 8-10 minutes, so that they stay crisp.
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