Hungarian Flaky Scones + a coffee drink! | Coffeehouses of Europe Series

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt maintains creaminess with fewer calories.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor without dairy.

smoked paprika

🥗Healthier: regular paprika

💰Cheaper: cayenne pepper

Regular paprika offers color and flavor without the smokiness.

Put 3 tablespoons of milk in a small bowl with 4 teaspoons of active dry yeast and 1 teaspoon of sugar, stir together, and let sit to bloom for 5 minutes.

Whisk together 270 g (2 and 1/4 cups) of all-purpose flour, 3 tablespoons of powdered sugar, and 1/2 teaspoon of salt, then set aside.

Once the yeast is bloomed, add in 2 egg yolks and 1/3 cup (80 mL) of sour cream, whisk until smooth, and set aside.

In a stand mixer fitted with a whisk attachment, add the flour mixture and 115 g (1 cup) of shredded chilled unsalted butter, whisk until it resembles wet sand.

Add in the yeast mixture. If the dough doesn't come together, add more sour cream a tablespoon at a time until a smooth dough forms that pulls away from the sides of the bowl.

Knead the dough on medium speed for about 6 to 10 minutes until it can pass the window pane test.

Place the dough on a work surface and roll it out to 12 inches (30 cm) long and 6 inches (15 cm) wide, pulling the edges to create 90° angles.

Fold the upper third down and the bottom third up to look like a letter, then turn it so the fold is vertical to you.

Roll the folded dough out to the same dimensions as before, then repeat the fold and gently flatten it with a rolling pin.

Wrap the dough in plastic wrap and refrigerate for 30 minutes.

For cheese-flavored scones, reduce powdered sugar to 2 tablespoons and sprinkle 1/4 cup to 1/2 cup of shredded cheese before each fold, using a strongly flavored cheese like parmesan.

For bacon-flavored scones, reduce powdered sugar to 2 tablespoons, add 1/2 teaspoon of black pepper, and when mostly finished kneading, add in 6 oz (170 g) of cooked and finely diced bacon.

After each resting period in the refrigerator, roll the dough out to the same dimensions and perform the same folds, then wrap in plastic wrap and refrigerate for 2 hours or overnight.

After chilling, roll the dough out to 12 by 6 inches until about 1/2 inch thick, and score it in a shallow cross-hatch pattern.

Cut out the scones with a cookie cutter, about 2 and 1/2 inches wide for a traditional size.

For cheese scones, mix shredded cheese with black pepper and paprika, sprinkle on top of the scones washed with an egg wash before baking.

Bake in a 400°F (200°C) oven for 15 to 20 minutes, depending on the size of the scones, then let cool on a rack or enjoy warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens