Black Pepper and Mustard Scones
Black pepper and mustard scone is a special variation of the traditional Hungarian pogácsa, in which the pungent aroma of black pepper and the savory taste of mustard harmonize perfectly. 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 truly exciting, spicy flavor that goes perfectly with a cup of tea or a glass of wine. If you want an even more distinctive flavor, try enriching it with smoked cheese or freshly chopped herbs!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar and crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, sift the flour, add the salt and freshly ground black pepper, then crumble in the cold butter.
3
Pour in the proofed yeast, sour cream, mustard, and the whole egg. Knead the dough until it is elastic.
4
Mix the grated cheese into the dough, then cover and let rise in a warm place for about 1 hour.
5
On a floured surface, roll out the dough to about 2 cm thick, then fold it over to create airiness.
6
Roll out again to 2 cm thick, then use a scone cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
7
Brush the tops with beaten egg, then sprinkle with a little freshly ground black pepper. Bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
8
Let the scones cool on a wire rack, then serve fresh or store in an airtight container.
