Oatmeal Scones
Oatmeal scones are a modern take on the traditional Hungarian pogácsa, offering a healthier alternative. Oatmeal is not only rich in fiber but also adds a pleasant nutty flavor to the dough. In Hungary, pogácsa is one of the most popular savory pastries, often enjoyed as a welcome treat for guests, at family gatherings, or even as a snack. By adding oatmeal, this recipe provides a lighter yet flavorful version of the classic scone. For an extra touch, try using whole wheat flour or a pinch of cinnamon for seasoning!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it stand for 10 minutes, or until foamy.
2
In a large bowl, sift in the flour, add the salt and rolled oats, then rub in the cold butter until the mixture resembles breadcrumbs.
3
Pour in the proofed yeast, sour cream, and whole egg. Knead the dough until it becomes smooth and elastic.
4
Stir the grated cheese into the dough, then cover and let it rise in a warm place for about 1 hour.
5
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it over itself to create layers for a lighter texture.
6
Roll out the dough again to 2 cm (¾ inch) 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, sprinkle with the remaining rolled oats, 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.
