Cabbage Scones
Cabbage scones are a traditional Hungarian savory pastry that enchants the taste buds with the distinctive flavor of sautéed cabbage. Popular for generations, they are especially favored during the autumn and winter months. The crispy exterior and soft interior make this savory delicacy truly enjoyable. The cabbage caramelizes slightly during baking, lending a sweet and smoky flavor to the scones. They are ideal as a welcome snack for guests, as an afternoon treat, or served alongside a hearty soup.
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast: In the lukewarm milk, mix in the sugar and yeast, then let it stand for 10 minutes until foamy.
2
In a large bowl, combine the flour and salt, then rub in the butter until evenly distributed and the mixture resembles coarse crumbs.
3
Add the sour cream, egg, and activated yeast, then knead the dough thoroughly until it comes together smoothly.
4
Shred the cabbage. Heat the oil in a skillet over medium heat and sauté for 10 minutes until softened. Season with salt and pepper to taste.
5
Let the sautéed cabbage cool slightly, then mix it into the dough, ensuring it's well combined.
6
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it in thirds three times to create a layered texture.
7
Cover with a kitchen towel and let rest for 30 minutes to allow the dough to rise slightly.
8
Roll out the dough again to about 2 cm (¾ inch) thickness, then use a round cookie cutter to cut out the scones.
9
Place the scones on a baking sheet lined with parchment paper, and brush the tops with beaten egg.
10
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
11
Let cool slightly, then serve fresh with a crispy exterior and a soft interior.
