Hungarian Mini Cheese Scones With Emmenthal (Pogacsa) Recipe
A traditional savoury snack, absolutely yummy!
Ingredients
- 600 gram plain flour
- 220 gram unsalted butter softened
- 150 ml sour cream
- 100 ml creme fraiche
- 1 tsp sugar
- 1 tsp salt
- 7 gram instant yeast
- 3 medium eggs 2 eggs for the dough, 1 egg for the egg wash
- 100 gram emmenthal cheese, grated 80 gram for the dough and 20 gram for sprinkling
Instructions
- Sift the flour into a large mixing bowl and add all the ingredients one by one whilst keep mixing by hands. If it's still too sticky - add some more flour. If it's too dry, add some more sour cream or creme fraiche. When it's all combined and the dough ball is formed, cover it and place it in the fridge for 2 hours (or overnight).
- Straight out of the fridge, knead the dough a few times and roll it out with a rolling pin. You're looking to get a height of 1.5-2 cm rolled dough. Use a small, 4-5 cm diameter cookie cutter to cut the mini scones.
- Line a baking tray with baking paper and place the scones on the tray leaving a 2-3 cm gap between them. Apply a thin, even coat of egg wash and sprinkle with cheese.In a preheated oven, bake them on 180C until they are soft, golden brown - should be about 20-25 minutes depending on your oven.
