Apple and Walnut Scones
Apple and walnut scones are a truly special variation of the classic Hungarian pogácsa, in which the freshness of the grated apple and the crunchy texture of the walnuts create a perfect harmony. In Hungary, pogácsa is one of the most popular savory pastries, enjoyed as a welcome treat or at family gatherings. This new version offers a delicious sweet and savory balance that pairs perfectly with a cup of tea or a glass of wine. For an even more exciting flavor, try enriching it with a little cinnamon or honey!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in sugar, then crumble in the yeast. Let stand for 10 minutes until foamy.
2
Thoroughly squeeze the grated apple to remove excess moisture.
3
In a large bowl, sift in the flour, add salt, then rub in the cold butter until it resembles breadcrumbs.
4
Pour in the proofed yeast mixture, sour cream, and whole egg. Knead the dough until it is elastic.
5
Mix the grated apple and ground walnuts into the dough. Cover and let rise in a warm place for about 1 hour.
6
On a floured surface, roll out the dough to about ¾ inch (2 cm) thickness, then fold it over itself several times to create layers.
7
Roll out the dough again to ¾ inch (2 cm) thickness, then use a round cookie cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg, then sprinkle with ground walnuts. Bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
9
Let the scones cool on a wire rack, then serve fresh, or store in an airtight container.
