Rye Flour Scones
Rye flour scones are a healthier alternative to traditional Hungarian scones, where the rich fiber content and distinctive flavor of rye flour dominate. In Hungary, pogácsa has always been popular at family events and as a welcome treat, and this version adds a fresh twist to the classic recipe. To make it even more special, try it with smoked cheese or a little fresh rosemary in the dough!
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 sit for 10 minutes until frothy.
2
In a large bowl, sift the rye flour and all-purpose flour, add the salt and ground caraway seeds, then rub in the cold butter until the mixture resembles breadcrumbs.
3
Pour in the proofed yeast mixture, sour cream, and whole egg. Knead the dough until it becomes elastic and smooth.
4
Mix in the grated cheese, then 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 a few times to create layers.
6
Roll out the dough again to ¾ inch (2 cm) thickness, then use a round cookie 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.
