Scones

by - 11:12 PM


These are really good. I have not been baking for so long since the pandemic hits, today I suddenly felt the need to make some of these lovelies. These are scones (rhymes with 'gone', is how I will pronounced it, nothing wrong some people says 's-cones' like rhymes with 'cone' I noticed.) My recipe is rather from my Hungarian side of my in-laws, my sister-in-law, and my aunt-in-law, and even my cousin-in-law could make them this way. They are really heavenly SO GOOD! Hungarian people likes it savoury (salty) as compared with the English Scones which are unsweetened and rather lightly bland and fragrant (taking the sweetness from jams or the raisins or currants). This version is using bacon bits (what would be better are pork cracklings - made from rind of pig's skin). I think during this time, many people are also avoiding animal products, so even though it is tastier, it is frown upon by plant-based diet groups. I have made them larger, so it doubles an older recipe which I have first tried on, yielding 24 large rounds.

Yield 2 dozens

  •  1/2 cup heavy cream, heated to 45 deg C
  •  12g fresh yeast
  •  
  •  1/2 tsp or 2 pinches of sea salt
  •  4 cups all purpose flour
  •  100grams cheese, finely shredded (optional)
  •  200g unsalted butter, softened
  •  1 tsp sugar (to activate the yeast)
  •  50g bacon bits (or pork cracklings if you can find/make them)

  • Topping
  • Extra 30grams cheese, finely shredded (optional)

  1. Step 1
    In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
  2. Step 2
    Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
  3. Step 3
    Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
  4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
  5. Step 5
    Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
  6. Step 6
    Put pan in a cold oven, set to 200 deg C and bake for 22 minutes. Until scones or pogacsa are nicely browned on tops and bottoms. 
  7. Step 7
    Let it cool completely and (optional to store in airtight container).
  8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.

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