Fig and Almond Scones
Fig and almond scones are a truly special version of the classic Hungarian pogácsa, where the sweet aroma of dried figs and crunchy almonds create a unique taste experience. In Hungary, pogácsa is one of the most popular pastries, enjoyed at family events and as a welcome snack for guests. This new version is perfect with a cup of tea or a glass of wine and adds a modern twist to the traditional recipe. For an even richer flavor, try adding a little cinnamon or honey!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it stand for 10 minutes until foamy.
2
Finely chop the dried figs to ensure they are evenly distributed in the dough.
3
In a large bowl, sift in the flour, add the salt, then rub in the cold butter until the mixture resembles breadcrumbs.
4
Pour in the proofed yeast mixture, sour cream, and the whole egg. Knead the dough until it becomes elastic.
5
Mix the chopped figs and sliced almonds into the dough. Cover and let it rise in a warm place for about 1 hour.
6
On a lightly floured surface, roll out the dough to about 2 cm thickness, then fold it over itself to create layers.
7
Roll it out again to 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 sliced almonds. 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.
