Name: Hungarian Flaky Scones (Pogácsa)
Yield: Makes about 12 scones
Cuisine: Hungary
Ingredients: 1 ounce (½ cube) fresh compressed yeast or 4 teaspoons active dry yeast; 1 large egg, beaten, for glaze; 2 large egg yolks; ⅓ cup sour cream, or more if needed; ½ cup (1 stick) unsalted butter, cut into ½-inch cubes, chilled; 1½ tablespoons poppy seeds or sesame seeds, for garnish; 3 tablespoons milk (heated to 105° to 115°F if using dry yeast); 3 tablespoons confectioners’ sugar; pinch of granulated sugar; ½ teaspoon salt; 2¼ cups all-purpose flour

Preparation info

Makes about
12
scones

Difficulty
Medium

Appears in

Kaffeehaus

By Rick Rodgers

Published 2002

About

Almost every subway stop in Budapest has its own bakery (and some have two or three). Piled high in the display cases are many kinds of Pogácsa—a round, flaky scone that can be enjoyed at any time of the day. Pogácsa loosely translates into pompom, a reference to their crosshatched tops. Some of them are slightly sweet, sprinkled with sesame or poppy seeds or nuts, but most of them are on the salty, savory side. You’ll also find bite-size Pogácsa made for nibbling with wine or beer.<