250 g/20 oz fresh crispy pork fat (crackling), 500 g/1 lb flour, 20 g/1 oz yeast, 100 ml/2 and half fl oz milk, 2 egg yolks, 200 ml/one third pint sour cream, 1 level teaspoon ground white pepper, salt
Dissolve the yeast in the lukewarm milk. Make a dough from the flour, chopped crackling, egg yolks, sour cream, milk/yeast mixture, and pepper and salt to taste. If the dough is too stiff, add a little more milk. Cover and leave in a warm place to rise for about 1 and half hours.
When well-risen rool out the dough on a floury patry board to 2 cm/1 in thickness. Make a lattice pattern on the dough with knife, and cut circles with 3-4 cm/2 in diameter cutter. Place on a baking sheet and leave to rise again for about 30 minutes. Brush the top of the scones with egg yolks. Bake in a fairly hot oven (200 C/400 F) for 40 minutes until golden brown.
These savouries are excellent with dry white wines