|Pork cracklings||3 Ounce|
|Lard||3 1⁄2 Ounce|
|Sour cream||1 Tablespoon|
Take flour, chopped cracklings, lard, yolks of 2 eggs, and yeast diluted in 1 gill sour cream and knead into a soft dough.
Roll out on pastry board, three times; roll out again to the thickness of two fingers.
Scoring criss cross pattern on top with a sharp knife, cut out scones, place them on baking tin and let them rise for about 1-1 1/2 hr., brush with beaten egg and bake in a hot oven.