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Hungarian crackling scones – Tepertős pogácsa

Hungarian crackling scones, known as töpörtyűs pogácsa, are savory pastries made with pork cracklings, yeast and sour cream. The cracklings give them a rich flavor, while black pepper adds a little warmth. With their golden tops and soft, layered centres, they are especially delicious fresh from the oven.

Pogácsa comes in many varieties, including cheese, potato and crackling versions. This recipe makes folded crackling scones, with distinct layers that pull apart as you break them open.

How to make Hungarian crackling scones?

The dough is made with flour, yeast, milk, sour cream, eggs and lard. After kneading and resting, it is rolled out and spread with finely ground pork cracklings seasoned with salt and black pepper. The dough is then folded, chilled and rolled out again to build the layers.

Once the final rest is complete, the dough is rolled out, lightly scored in a crisscross pattern and cut into rounds. After a final rise, the tops are brushed with beaten egg and the scones are baked until golden brown.

What makes the layers in crackling scones?

The layers come from spreading the crackling paste over the dough and folding it several times. Each fold creates more layers of dough separated by the filling. Resting the dough in the refrigerator between folds firms up the fat, helping the layers stay distinct during rolling and baking.

This folded version has a different texture from crumbly crackling pogácsa, where the cracklings are mixed directly into the dough. Here, you can see and gently pull apart the layers inside each scone.

How to serve Hungarian crackling scones?

Serve them warm or at room temperature as a savory snack, alongside a glass of wine or with a hearty bowl of soup. They are a lovely accompaniment to Hungarian bean soup or bean goulash, and an easy homemade treat to share with guests.