Pork Crackling Scones

Pork crackling scones are the tender king of Hungarian bakes – the more crackling in them, the flakier and crisper they turn out.

1. Chop the crackling finely with a sharp knife or mince it, so it spreads evenly through the dough.

2. In the lukewarm sour cream activate the yeast, until it starts to froth.

3. To the flour add the crackling, the lard, one egg, the salt, the pepper and the yeasty sour cream.

4. Knead an elastic, well-bound dough, then cover it and leave it to rise.

5. On a floured surface roll it out to a finger's thickness, and score the top closely and shallowly with a sharp knife.

6. Cut them out with a scone cutter, and brush their tops with beaten egg.

7. Bake them golden brown at 200 °C.

Tip: The more crackling in them, the more tender they are – and the scored top opens up nicely while baking.