Ingredients
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Method
-
Preparing the pork crackling
Finely chop the pork crackling, then fry it in a frying pan without any added fat until crisp, stirring from time to time.
10 min -
Making the dough
Mix the plain flour, baking powder and salt in a bowl, add the sour cream and the egg, then knead into a smooth dough.
5 min -
Folding in the crackling
Knead the cooled pork crackling into the dough so that it is evenly distributed throughout.
3 min -
Resting
Cover the dough and leave it to rest in a cool place so that it is easier to shape.
30 min -
Shaping
Roll the dough out to about 1 cm thick, cut out circles with a scone cutter or a glass, then place them on a baking tray lined with baking paper.
10 min -
Baking
Brush the scones with beaten egg, then bake them in an oven preheated to 200 degrees Celsius for about 15 to 20 minutes, until golden brown.
18 min
| Nutrient | Total (30 pieces) | 1 pieces |
|---|---|---|
| Energy | 3 465 kcal | 116 kcal |
| Fat | 119 g | 4,0 g |
| of which saturates | 50 g | 1,7 g |
| Carbohydrates | 396 g | 13 g |
| Protein | 186 g | 6,2 g |
| Fibre | 14 g | 0,5 g |
An estimate calculated from the raw weight of the ingredients. Not included: egg. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: flour, sour cream (lactose) (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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