 An excellent recipe. Characteristically Hungarian poppy seed savoury scones. It’s light and never dry. I just can’t stop eating it! But take care - this dough is ideal for small size scones only! |
Preparation time: 70 minutes
For how many dkg?:
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Ingredients (for about 8080
dkg / 28,2 oz)
500500 g / 17.517.5 oz plain flour |
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Preparation
1. Preheat the oven to 200 C (392 F).
2. Combine the flour with the salt, than add the oil and crumble the mixture. Add the egg and the yeast previously dissolved in warm milk.
3. Fold in the poppy seeds and the sour cream. Knead until the dough leaves the sides of the bowl. Leave it to rest for 20 minutes.
Attention! If you find the dough too thick or hard, you may add some oil to loosen it up.
4. Roll out the dough to a finger’s breadth and cut it out with a small – max. 3 cm (1,18 in) diameter – biscuit cutter. Brush with egg.
Attention! Because this dough is really thick the scones should not be bigger than 3 cm (1,18 in) in diameter, otherwise they wouldn’t get baked thoroughly, and their taste wouldn’t be optimal either.
5. After 5-10 minutes of rest bake in the preheated oven at 220 C (392 F) for 10-15 minutes. The scones are the best when dark golden brown, their slightly burnt surface give a delicate flavour.
