Chickpea Scones
Chickpea scones are a nutritious and delicious alternative to traditional Hungarian scones. Chickpeas are rich in protein and fiber, resulting in a lighter yet satisfying scone. In Hungary, scones are one of the most popular forms of welcome snacks, and this version adds a new, exciting twist to the classic recipe. The delicately sweet taste of chickpeas and the salty character of the cheese create a wonderful harmony. For an extra special touch, try adding a pinch of ground cumin or chopped fresh parsley to the dough!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble in the fresh yeast. Let it sit for 10 minutes, until foamy.
2
In a large bowl, sift together the all-purpose flour and chickpea flour. Add the salt, then cut in the cold butter until the mixture resembles coarse crumbs.
3
Pour in the proofed yeast mixture, sour cream, and whole egg. Knead the dough until it is elastic and smooth.
4
Mash the cooked chickpeas with a fork or purée them. Mix the mashed chickpeas and grated cheese into the dough. Cover and let rise in a warm place for about 1 hour.
5
On a floured surface, roll out the dough to about ¾ inch (2 cm) thickness, then fold it over on itself several times to create layers.
6
Roll out the dough again to ¾ inch (2 cm) thickness, 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 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.
