Smoked Meat Scones
Smoked Meat Scones are a truly unique Hungarian treat, celebrated for the rich flavor of smoked meat combined with the soft, flaky texture of a scone. The salty, smoky aroma of the smoked meat perfectly complements the traditional scone, making this dish an excellent choice as a welcome bite for guests or as a snack. Its crispy exterior, tender interior, and intense flavor are guaranteed to be a success on any table.
Ingredients for this recipe
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Preparation Steps
1
Activate the yeast: in the lukewarm milk, stir in the sugar and yeast, then let it stand for 10 minutes until foamy.
2
In a large bowl, whisk together the flour, salt, and pepper. Cut in the butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3
Finely chop or grind the smoked meat and mix it into 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 ¾ inch (2 cm) thickness, then fold it in thirds three times to create flaky layers.
6
Cover with a kitchen towel and let it rest for 30 minutes to allow the dough to rise slightly.
7
Roll out the dough again to about ¾ inch (2 cm) thickness, then use a scone cutter to cut out the shapes.
8
Place the scones on a baking sheet lined with parchment paper and 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, with a crispy exterior and a tender, crumbly interior.
