Sour Cream Scones
Sour cream scones are a classic Hungarian savory pastry, known for their exceptionally soft and light texture. The addition of sour cream not only enhances the tenderness of the dough but also imparts a pleasant, mild flavor. These scones are quick to prepare, making them an ideal choice as a welcome snack, for brunch, or alongside a hearty soup. With their crispy exterior and tender interior, everyone will love them, and they're guaranteed to disappear quickly from the 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. 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
Add the sour cream, egg, and activated yeast mixture. Mix until a dough forms.
4
On a lightly floured surface, roll out the dough to about ¾ inch (2 cm) thickness. Fold the dough in thirds, like a letter, to create layers. Repeat the folding process three times.
5
Cover with a clean kitchen towel and let it rest for 30 minutes to rise slightly.
6
Roll out the dough again to about ¾ inch (2 cm) thickness. Use a cookie cutter or a round pastry cutter to cut out the scones.
7
Place the scones on a baking sheet lined with parchment paper. Brush the tops with beaten egg.
8
Bake in a preheated oven at 350°F (180°C) for 20-25 minutes, or until golden brown.
9
Let them cool slightly before serving. Enjoy them fresh, with a soft and flaky texture.
