Walnut and Raisin Scones
Walnut and raisin scones are a special variation of the traditional Hungarian pogácsa, in which the rich flavor of ground walnuts and the sweetness of raisins create a perfect balance. In Hungary, pogácsa is one of the most popular savory pastries, enjoyed as a welcome treat for guests or at family gatherings. This new version adds an exciting twist to the traditional recipe, which goes perfectly with a cup of tea or a glass of wine. For an even more special flavor, try enriching it with a little cinnamon or honey!
Ingredients for this recipe
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Preparation Steps
1
In lukewarm milk, dissolve the sugar, then crumble in the yeast. Let it stand for 10 minutes, until foamy.
2
Soak the raisins in lukewarm water or milk for 10 minutes to soften them.
3
In a large bowl, sift the flour, add the salt, then rub in the cold butter until it resembles breadcrumbs.
4
Pour in the foamy yeast mixture, the sour cream, and the whole egg. Knead the dough until it is elastic.
5
Mix the ground walnuts and drained raisins 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 several times to create layers.
7
Roll out again to 2 cm (¾ inch) thickness, then use a scone cutter to cut out the scones. Place them on a baking sheet lined with parchment paper.
8
Brush the tops with beaten egg, then sprinkle with ground walnuts. 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.
