by - 12:04 AM

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.

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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