Another Hungarian classic: Scones With Greaves, according to my grandma's recipe. Such a nice savoury snack, great for a summer picnic, birthday parties or other family occasions.
Greaves are the fried fat of pork. A few decades ago it was natural, that people used all parts of the animals. When you would like to get lard, you just simply fry the belly or back fat of the pork (according to the family traditions we use the belly without the skin) and you get two products: lard and crispy and absolutely tasty greaves. This unusual ingredient will make these scones so delicious and the generous amount of black pepper turns them a bit spicy.
- 500 g flour
- 250 g greaves
- 2-3 small potatoes, boiled in salty water, chilled
- 2 tsp salt
- 1 tsp ground black pepper
- 25 g fresh yeast
- 100 ml milk
- 1 tsp sugar
- 1 egg
- Combine the hand-warm milk, sugar and fresh yeast, and wait for 5-10 minutes until the yeast becomes active.
- Combine the ingredients in the mixing bowl of a stand mixer, apply a dough hook attachment and mix the dough till it has a smooth consistency.
- Let the dough rise at a warm place for about an hour or until it doubles in size.
- In the meantime, place the greaves into a food processor and chop it until it has a creamy, spread-like texture, which makes it easier to spread on the top of the dough. It is ok if there are small crispy pieces of the greaves in it.
- Roll out the dough to 1 cm thick, spread the greaves spread on top, then fold in all four corners. Let it rest and rise for about 30 minutes in a warm place.
- Roll and fold the dough 3 times, and at the end make sure to get a 1,5 cm thick, evenly rolled out piece of dough.
- Create scones with a small, round cookie cutter. Dip the cutter into flour time-to-time to avoid sticking.
- Place the dough disks on a lined baking tray.
- Give an egg wash to the top of the scones and score the top according to your preferences.
- Bake the scones in a pre-heated oven at 170 °C (fan) till the scones become crispy and golden brown in about 20 minutes.