Potato Scones
Potato scones are a traditional Hungarian savory pastry that has been popular for generations. Adding cooked potatoes makes the dough softer and moister, so it stays fresh even the next day. These scones are a perfect choice for a family gathering, a welcome snack for guests, or a quick afternoon treat. Crispy on the outside and soft on the inside, everyone will love them, and they are guaranteed to disappear quickly from the table.
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast: In lukewarm milk, stir in the sugar and yeast. Let it stand for 10 minutes, until foamy.
2
In a large bowl, combine the flour and salt. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3
Mash the cooked and cooled potatoes, then add them to the flour mixture.
4
Add the sour cream, egg, and activated yeast, then knead the dough thoroughly until it comes together.
5
On a lightly floured surface, roll out the dough to about 2 cm (¾ inch) thickness. Fold the dough in thirds, like a letter, three times, to create layers.
6
Cover with a clean kitchen towel and let rest for 30 minutes to allow the dough to rise slightly.
7
Roll out the dough again to about 2 cm (¾ inch) thickness. Use a round cookie cutter or pastry cutter to cut out the scones.
8
Place the scones on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
9
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
10
Let cool slightly, then serve fresh, soft, and flaky.
