Introduction: Hungarian Bacon Scones
These scones are super good, but the recipe am sharing today is not so authentic as originally we would use the skin of a pig, either boiled or fried, instead store bought bacon slices. Needless to say, the taste is pretty similar, and one is never enough!
Step 1: Bloom the Yeast
Bloom 30 g of fresh yeast cake (if you are using instant yeast granules, see package for measurement that makes it equal to 30 g of fresh yeast) in 100 ml lukewarm milk that and 1 tsp sugar. Let stand for at least 10 minutes or until blooms nicely, as shown on picture.
Step 2: Crumbs Your Bacon
You can either fry your bacon, oven them, or even microwave them, until crispy. Crumbs them using food processor would be the easiest way to do, if not, pestle and mortar, or even rolling pin.
Step 3: Dough
Sift about 500 g AP flour, then add in:
2 tsp salt (some people would add more, but I have two little kids at home, so not too much salt for us)
150 g margarine (or butter. If you are using salted butter, then no salt, or add a bit if you like salt)
4-5 tbsp of sour cream
a pinch of ground white pepper (omit if you have little kids)
Mix all ingredients, pour in yeast mixture, and knead well. Let rest for 20 minutes, covered.
Step 4: Making the Scones
Sprinkle working area with flour, roll flat rested dough. Sprinkle evenly with generous amount of ground bacon, pull and fold sides as show on picture, then roll flat to rectangle.
Place on rectangular baking sheet, let rest for 20 minutes, covered.
Sprinkle rectangular dough with generous amount of ground bacon, again pull and fold sides, roll flat to rectangle again, and let rest covered for another 20 minutes.
Repeat this step twice more, using up all ground bacon.
On last rectangular, slices as shown and cut with round cutter.
Place scones on baking sheet, brush with yolk.
Bake on preheated at 390 F for 15 minutes.