Pumpkin Seed Scones
Pumpkin Seed Scones are one of the most popular savory pastries in Hungarian cuisine. They have been an essential element of festive tables since ancient times, especially at village weddings and family gatherings. The butter and sour cream give the dough its softness, while the pumpkin seeds add a distinctive flavour. It is a simple yet special recipe that is a favourite of every generation. An excellent choice as a savoury snack, served with wine or as a side dish with a delicious soup. If you want to make it even more delicious, try sprinkling a little grated cheese on top before baking.
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, mix in the sugar, then crumble the yeast into it. Let it sit for 10 minutes until foamy.
2
In a large bowl, sift in the flour, add the salt, then crumble in the cold butter until the mixture resembles coarse crumbs.
3
Pour in the proofed yeast, sour cream, and the whole egg. Knead the dough until it is elastic. If it's sticky, add a little flour.
4
Cover the dough and let it rise in a warm place for about 1 hour, or until doubled in size.
5
On a floured surface, roll out the dough to about 2 cm (¾ inch) thick, then sprinkle evenly with the pumpkin seeds and fold the dough over. Roll it out again and fold it over to incorporate the pumpkin seeds well into the dough.
6
Roll out again to 2 cm (¾ inch) thick, 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, 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.
