Mushroom Scones
Mushroom scones are a special variation of the traditional scone, made unique by the rich, juicy mushroom filling. In Hungarian cuisine, mushrooms have long been a favorite ingredient, especially in the autumn season. Scones are a perfect choice as a welcoming bite for guests or as a side dish with a hearty soup. The softness of the yeast dough is ensured by butter and sour cream, while the taste of cheese and mushrooms forms a harmonious whole. For an even richer flavour, try seasoning it with a little fresh parsley or a pinch of nutmeg.
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it sit for 10 minutes, until foamy.
2
In a large bowl, sift in the flour and add the salt. Cut in the cold butter until the mixture resembles coarse crumbs.
3
Pour in the proofed yeast, sour cream, and whole egg. Knead the dough until it is smooth and comes together.
4
Cover the dough and let it rise in a warm place for about 1 hour.
5
Meanwhile, clean and finely chop the mushrooms. Heat the oil in a skillet, add the minced garlic, then the mushrooms. Sauté until softened, then let it cool completely.
6
On a floured surface, roll out the risen dough to a thickness of approximately ¾ inch (2 cm). Evenly spread the cooled mushroom mixture and grated cheese over the dough, then fold the dough over itself.
7
Roll out the dough again to a thickness of ¾ inch (2 cm). 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 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.
