Goose Crackling Scone with Red Wine Plum Jam

Warm 150 ml of milk to lukewarm, dissolve the sugar in it, and crumble in the fresh yeast. Let it proof for 10-15 minutes. In a large bowl, mix the flour with salt, finely ground goose crackling, and sour cream. Add the proofed yeast mixture and knead into a smooth, elastic dough. Cover and let it rise in a warm place for 45-60 minutes until doubled in size.

Turn the risen dough onto a lightly floured surface and roll it into a rectangle. Fold one-third of the dough towards the center, then fold the other third over it. Turn the dough 90 degrees, roll it out again, and repeat the folding. Repeat this process two more times (3 folds in total), resting the dough in a cool place for 15-20 minutes after each fold.

While the dough rests, prepare the jam. Place the pitted plums in a saucepan with red wine, sugar, cinnamon stick, and lemon juice. Cook over medium heat until the plums soften and the liquid thickens, about 45-60 minutes. Remove the cinnamon stick, then blend with an immersion blender until smooth, or leave chunky, as desired. Let it cool.

After the final rest, roll out the dough to about 2 cm (0.8 inches) thick. Use a scone cutter or a glass to cut out circles. Place the scones on a baking sheet lined with parchment paper, brush with beaten egg. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes, or until golden brown. Serve warm with the red wine plum jam.