This savory scone recipe is more than just a nice snack for our family
Since we left Hungary to start a new life in a completely new country and culture, cooking and baking have become much more than putting home-made food on the table. Preparing meals have slowly grown into a tool to reconnect with our roots that we left behind on that rainy November day in 2013. Recreating the smells and tastes of our childhoods feels like being a tiny bit closer to our families who live thousands of kilometers away.
To this day the smell of cinnamon reminds me of my dear grandma who baked the most delicious apple pie in the world for me every time I visited. If I close my eyes while focusing on the scent, I can almost travel back in time and find myself sitting in her kitchen while she is accurately arranging the apple filling on the dough. Her hands smelled of cinnamon even the day after.
It took a good couple of years for us to track down all the ingredients and tastes that we miss from our family homes. The Hungarian community in Ireland is not too big, so for any Eastern European specialty we need to go the local Polish shops. One of our favorite snacks that we miss is the savory scone, which is called “pogácsa” (pronounced as ‘pogacha’) in Hungarian. It is typical in the cuisines of the Carpathian basin and the Balkans. (Its name is very similar in the surrounding countries: in Slovak it is pagáč, in Austria they call it Pogatsche, in Slovenia and Croatia its name is pogača, in Turkey they say poğaça.) These savory scones are perfect appetizers, snacks and they are also great finger food options. It is an all time favorite and I haven’t met anyone in the whole wide world who wouldn’t get hooked once they tried them.
There are many different variations to savory scones, you can make them with potato, cabbage, butter, cheese, cottage or even bacon. Some make it with a yeast dough. The recipe that I want to share here is actually from my mom and it is perfect for busy parents or beginners. It requires minimal amount of preparation and it bakes super quickly too. Even our little fussy eater loves it so much that I need to make a batch almost every week.
7g baking powder
1 teaspoon of salt
1 egg (separated into yolk and white)
2 tablespoons of sour cream
2 tablespoons of milk
150g melted butter
150g grated cheese
fennel seed (optional)
Place the flour, baking powder and salt into a bowl and mix them thoroughly.
Add the egg yolk, the sour cream, the milk and the melted butter. Make sure that the butter is not too hot.
Mix everything until the dough comes together.
Work the dough together with your hands and turn out onto a surface.
Roll out the dough round and about half an inch (10-12 mm) thick.
Brush the top of the dough with the egg white, sprinkle on some fennel seed (optional) and grated cheese so that it covers the whole dough.
Use a cutter or a small coffee cup to cut out round shapes from the dough, then place them one by one onto a baking tray. Leave a small gap in-between, so that it has space to grow.
Bake in a preheated oven on 180-200° (gas mark 5-6) for 18-20 mins.
Enjoy and let me know if you liked the recipe!