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Rustic crackling scones served
A rustic country-style scone with crackling kneaded right in

Rustic mixed-in crackling scones

Author: Flavelo
Recipes Cakes and Desserts Starters
This version is the 'village' crackling scone, where the crackling isn't creamed and folded in later (as in the flaky version), but kneaded into the dough. The result is a more rustic, denser, but richer-tasting cake, where you can taste crackling pieces in every bite.
🕒 Prep Time 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 6 servings
🔥 Calories 550 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl
  • Knife for chopping
  • Baking tray

Allergen Information

⚠️ Cereals containing gluten
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Proof the yeast in the sugary milk.

Tip: Patience, 10 minutes.
2 ✓

Rub the flour with the butter and the minced crackling.

Tip: By mixing the crackling into the flour, the fat coats the flour grains, making the dough crumbly.
3 ✓

Knead the dough with the other ingredients. You get a soft, greasy-feeling dough.

Tip: Don't over-flour the board, it won't stick due to the dough's greasiness.
4 ✓

Prove for 40 minutes.

Tip: In a warm place.
5 ✓

Roll out to a finger's thickness, score the top with a lattice, stamp out. Brush with egg.

Tip: Scoring here is not just decoration, but increases the surface area that bakes crispy.
6 ✓

Bake at 180°C (160°C Fan) for 25 minutes.

Tip: Since the dough is greasy and darker (from the crackling), it's hard to see when it burns. Watch the bottom!

Recipe FAQ

Why doesn't it rise as much?
The fat content of the crackling 'weighs down' the dough. This type will never be as high and airy as a butter scone, but in return, it is crumblier.

Ingredients

  • 500 g Plain flour
  • 100 g Butter (or lard)
  • 250 g Pork crackling (minced or finely chopped)
  • 150 g Sour cream
  • 1 pc Egg
  • 25 g Fresh yeast
  • 100 ml Lukewarm milk
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 pc Egg (glazing)