Milk and Cocoa Scones
Milk and cocoa scones are an exciting sweet version of traditional Hungarian scones, where the slightly bitter taste of cocoa and the softness of milk create a perfect harmony. In Hungary, pogácsa (scones) is one of the most popular savory pastries, but this version offers a sweeter alternative that goes perfectly with a cup of hot chocolate or coffee. To make it even more special, try enriching it with a little grated orange zest or vanilla!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, stir in the sugar, then crumble in the yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, sift the flour, add the salt and cocoa powder, then rub in the cold butter until it resembles breadcrumbs.
3
Pour in the proofed yeast mixture, sour cream, and the whole egg. Knead the dough until it becomes elastic and smooth.
4
Cover the dough and let it rise in a warm place for about 1 hour.
5
On a lightly floured surface, roll out the dough to about ¾ inch (2 cm) thickness, then fold it over itself several times to create layers.
6
Roll out the dough again to ¾ inch (2 cm) thickness, then use a round cutter to cut out scones. Place them on a baking sheet lined with parchment paper.
7
Brush the tops with beaten egg, then sprinkle with a little sugar. 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.
