Pork Crackling Scones

Instructions:

1. Activate the yeast: warm the milk with sugar, then crumble the yeast into the milk. Sprinkle with a little flour and let it bubble up for about 10 minutes to activate.

2. In a large bowl, rub the flour and lard together until crumbly. Add salt, pepper, sour cream, wine or vinegar, and the activated yeast.

3. Gradually add a little more milk, if needed, to form a dough with a consistency similar to puff pastry. Knead the dough until smooth, cover with a kitchen towel, and let it rest for 30 minutes to rise.

4. Once the dough has risen, roll it out into a thin sheet. Spread the ground pork cracklings evenly over the dough, then roll it up like a jelly roll.

5. Flatten the roll with a rolling pin, fold the ends together, and let it rest for 20 minutes.

6. Repeat the folding process: roll the dough out again, spread with pork cracklings, roll it up, and fold the ends together. Repeat this process twice more, then roll the dough out to about 1 cm (½ inch) thickness.

7. Cut the dough into small rounds with a cookie cutter and place them on a greased baking sheet.

8. Score the tops of each scone with a knife to create a crisscross pattern. Brush the tops with the egg yolk, avoiding the sides.

9. Let them rest for another 20 minutes, then bake in a preheated oven at 200°C (400°F) for about 15–20 minutes until golden and crispy.