Cracklings scones
These spicy cracklings scones are a really great and tasty snack to cheer up your guests or family, and with a glass of beer, good fun is guaranteed!
Short photo recipe
Ingredients:
- 750 g flour
- 150 ml warm milk (100-150ml)
- 250 ml water
- 15 g salt
- 14 g dry yeast
- 1 egg
- 75 ml oil
- 300 g ground cracklings
- 1 tsp salt
- 1/2 tsp pepper
- 1/3 tsp ground pepper
- 1/3 tsp smoked paprika
- 1/3 tsp cayenne pepper
Crackling filling:
Instructions:
- Activate the dry yeast by mixing it with warm milk and leave it for about 10 minutes.
- Mix flour and salt in a large mixing bowl, add egg, oil, activated yeast and water and knead the dough.
- Transfer the dough to an oiled work surface and knead it by hand for 5-7 minutes until the dough becomes smooth and shiny.
- Transfer it to an oiled bowl and cover with cling film to rise for 45 minutes or until doubled in size.
- While the dough is rising, prepare the crackling filling. Finely grind the cracklings in a blender. If the cracklings are not crispy, you can fry them in a dry non-stick pan before grinding. This way they will become crispy again and will be easier to grind.
- Add the spices to the ground cracklings and mix well. You should get an easily spreadable paste, so if necessary you can add a teaspoon of lard.
- Roll out the dough to a thickness of 1 cm, then spread 1/3 of the crackling filling on 2/3 of the dough.
- Fold 1/3 of the ungreased dough over the dough with the filling. Then fold the remaining third of the dough over the folded dough so that you get a rectangular shape. Then fold the resulting shape towards the middle by overlapping the thirds of the dough one over the other. Cover the resulting cube of dough with a cloth or foil and leave it to rise for about 15 minutes.
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Roll out the cube of dough to a thickness of 1 cm and again spread 2/3 of the dough with 1/3 of the crackling filling.
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Repeat the process of folding thirds of the dough to get a cube again, which you also leave to rise for about 15 minutes.
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Repeat the process of rolling, coating with the remaining filling and folding once more. Leave the cube of dough to rise for 15 minutes
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- Roll out the dough to a thickness of 1 cm and cut the surface of the dough lightly/shallowly in diagonal strokes with a sharp knife to get a nice pattern on the surface of the scones.
- With a sharp knife, cut the dough into 5x5 cm cubes or as desired and transfer to a sheet lined with baking paper.
- Let them rise for about 20 min.
- You can egg wash them for nice colour.
- Heat the oven to 200°C and bake the scones for about 20 minutes.
- Enjoy the taste!
cracklings scones,
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