Hungarian Bacon Scones (Tepertős Pogácsa)

Ingredients

• 500 g all-purpose flour
• 250 g pork cracklings (finely chopped or ground)
• 200 g butter or lard
• 200 ml milk
• 10 g dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 egg (for dough)
• 1 egg (for brushing)

Instructions

1. Mix yeast with warm milk and sugar, let sit 10 minutes.
2. In a bowl combine flour, salt, butter/lard, cracklings, egg, and yeast mixture.
3. Knead into a soft dough.
4. Cover and let rise 1 hour.
5. Roll out dough, fold it, and repeat 2–3 times (for flaky layers).
6. Roll to about 2 cm thickness and cut into small rounds.
7. Place on baking tray and brush with beaten egg.
8. Bake at 200°C (390°F) for 20–25 minutes until golden.

Savory, flaky, and perfect as a snack or with soup 🥐