Spinach and Cheese Scones
Spinach and cheese scones are a healthy and exciting twist on the traditional Hungarian pogácsa. The spinach not only adds a vibrant color to this savory pastry but also makes it rich in nutrients and delicious. In Hungary, pogácsa has always been popular at family events and as a welcome treat for guests, and this innovation adds a fresh twist to the classic recipe. For an even more special touch, try it with smoked cheese or a little fresh basil in the dough!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the yeast. Let it stand for 10 minutes, until frothy.
2
Chop the spinach leaves finely or blend them into a purée.
3
In a large bowl, sift the flour, add the salt, then rub in the cold butter until the mixture resembles breadcrumbs.
4
Pour in the proofed yeast mixture, sour cream, whole egg, and spinach purée. Knead the dough until it is smooth and elastic.
5
Stir the grated cheese into the dough, then cover and let it rise in a warm place for about 1 hour.
6
On a floured surface, roll out the dough to about 2 cm (¾ inch) thickness, then fold it over itself several times to create layers.
7
Roll out the dough again to 2 cm (¾ inch) thickness, then use a cookie cutter to cut out scones. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg, then bake in a preheated oven at 350°F (180°C) until golden brown, about 20-25 minutes.
9
Let the scones cool on a wire rack, then serve fresh or store in an airtight container.
