Ingredients:
250 grams minced pork crackling (töpörtyű)
350 g flour
2 egg yolks
Shot glass of rum
4-5 tbsp sour cream
50 g fresh yeast
Pinch of salt
Ground pepper, to taste

28.4 grams = 1 oz

Mix the ground pork cracklings with the ground pepper and 100 g of flour.
Knead together the rest of the flour with the two egg yolk, salt, rum and sour cream. The dough should have the consistency of strudel dough. Make sure the dough is kneaded well.
Roll out the dough and place the floury crackling in the middle, fold sides over the mixture, roll it out again and fold again. Let it rise for twenty minutes, covered with a cloth.
Repeat twice the roll and fold with 20 – 20 minutes of resting period in-between.
After the last resting period, roll out the dough to two finger thickness, score top with a knife in a criss-cross pattern, and then stamp out with a scone cutter. (small drinking glass)
Place the scones on a greased cookie sheet, leaving enough space between them for expansion.
Brush tops with egg white and bake 15 – 20 minutes in a hot oven.