Zucchini Scones
Zucchini scones are a healthier and lighter twist on the traditional Hungarian pogácsa. The natural moisture content of the zucchini makes the dough softer, while also lending a mild, fresh flavor. In Hungary, pogácsa have always been a popular snack for welcoming guests, and this recipe adds an exciting twist to the classic version. The combination of zucchini and cheese creates a harmonious flavor profile that pairs perfectly with a cup of tea or a bowl of soup. To make it even more special, try it with smoked cheese or sprinkled with a little chopped fresh herbs!
Ingredients for this recipe
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Preparation Steps
1
In the lukewarm milk, stir in the sugar, then crumble in the fresh yeast. Let it sit for 10 minutes, until foamy.
2
In a large bowl, sift in the flour, add the salt, then rub in the cold butter until the mixture resembles coarse crumbs.
3
Pour in the proofed yeast mixture, sour cream, and whole egg. Knead the dough until it becomes smooth and elastic.
4
Grate the zucchini and squeeze out any excess moisture. Mix it into the dough along with the grated cheese. Cover 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 itself 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.
