1. Finely chop or mince the pork cracklings.
2. Activate the yeast in the lukewarm sour cream.
3. Add the cracklings, lard, egg, salt, pepper and the yeasty sour cream to the flour.
4. Knead an elastic dough and let it rise.
5. Roll the dough to a finger's thickness and score the top.
6. Cut out scones and brush them with beaten egg.
7. Bake at 200°C until golden.
Tip: The more cracklings, the flakier it gets.
These cookies are essential for the website to function properly. The website cannot work without them and they cannot be disabled.
These cookies help us understand how visitors use the website. Data is collected anonymously using Google Analytics to help us improve the site.