Carrot and Garlic Scones
Carrot and garlic scones are a truly unique twist on the classic Hungarian pogácsa, where the sweet flavor of grated carrot and the savory aroma of garlic are perfectly balanced. In Hungary, pogácsa is one of the most popular savory pastries, served to welcome guests or enjoyed at family gatherings. This new version adds a fresh and healthy twist to the traditional recipe, making it a perfect accompaniment to a cup of tea or a glass of wine. For an even more exciting flavor profile, try enriching it with a little parsley or grated cheese!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the fresh yeast. Let it stand for 10 minutes until foamy.
2
Grate the carrot and squeeze out any excess moisture to prevent the dough from becoming too wet.
3
Sift the flour into a large bowl, add the salt, and then rub in the cold butter until it resembles breadcrumbs.
4
Pour in the foamy yeast mixture, sour cream, and the whole egg. Knead the dough until it becomes smooth and elastic.
5
Mix the grated carrot and minced garlic into the dough. Cover and let rise in a warm place for about 1 hour.
6
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it over itself several times to create layers.
7
Roll out the dough again to 2 cm (¾ inch) thickness, and 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. 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.
