These scones are an absolute delight, evoking a sense of nostalgia for the times when traditional recipes were cherished and passed down through generations. I hadn't baked in quite a while, but suddenly felt a strong desire to reconnect with these classic treats, reminiscent of simpler days gone by.

The pronunciation of "scones" can vary, with some rhyming it with "gone" while others say it like "s-cones," rhyming with "cone." This particular recipe hails from the Hungarian side of my in-laws, lovingly shared by my sister-in-law, aunt-in-law, and even my cousin-in-law. These scones are heavenly and incredibly scrumptious!

In contrast to traditional English scones, which are unsweetened and mildly flavoured, deriving sweetness from jams, raisins, or currants, Hungarian scones boast a savoury and slightly salty taste. This version incorporates bacon bits, although the ideal choice would be pork cracklings made from pig skin rind.

As more people opt for plant-based diets these days, the use of pork cracklings may be less popular due to changing dietary preferences. Nevertheless, these scones are a heartfelt tribute to the traditional recipe. To create larger servings, I've doubled an older recipe I previously tried, yielding 24 generously-sized, mouthwatering scones.