Potato Scones

Name: Potato Scones
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 2 h
Yield: 4 servings
Ingredients: 500 g All-purpose flour; 250 g Cold butter; 25 g Fresh yeast; 100 ml Lukewarm milk; 2 pcs Large eggs; 10 g Salt; 100 g Sour cream; 50 g Grated cheese (e.g., Trappista)

Difficulty

medium

Time

Price Category

cheap

Calories

Medium

Potato scones are a true Hungarian classic, captivating with their soft interior and crispy exterior. This savory pastry is a perfect choice for entertaining guests, as a snack, or alongside a glass of wine. The addition of boiled potatoes gives the dough a uniquely tender texture, making it irresistibly delicious. Prepare this simple yet wonderful recipe and enjoy the inimitable taste of homemade scones!

ingredients

4 Servings

500 g All-purpose flour250 g Cold butter25 g Fresh yeast100 ml Lukewarm milk2 pcs Large eggs10 g Salt100 g Sour cream50 g Grated cheese (e.g., Trappista)

Steps

Prepare Potatoes

Boil potatoes in their skins, then peel and mash them while still warm. Let them cool completely.

Activate Yeast

Dissolve sugar (if using) in lukewarm milk, then crumble in the fresh yeast. Let it sit for 5-10 minutes until foamy.

Assemble Dough

In a large bowl, mix flour with salt. Add the mashed potatoes, cold cubed butter, activated yeast, one egg, and sour cream. Knead the dough thoroughly until it's smooth and elastic. Cover and let it rest for 30 minutes at room temperature.

Folding Process

On a floured surface, roll out the dough into a rectangle about 1.5-2 cm thick. Fold one-third of the dough towards the center, then fold the other third over it, like folding a letter. Turn the dough 90 degrees, roll it out again, and repeat the folding. Repeat this process two more times (3 folds in total), resting the dough in the refrigerator for 15 minutes after each fold.

Cut and Bake

After the last fold, roll out the dough to about 2 cm thick. Use a scone cutter (approx. 4-5 cm diameter) to cut out the scones. Place them on a baking sheet lined with parchment paper. Brush the tops with the beaten egg, sprinkle with grated cheese, and gently score the tops with a sharp knife. Let them rise for another 15-20 minutes. Meanwhile, preheat your oven to 180°C (160°C for convection oven). Bake for 25-30 minutes until golden brown.

Extra Tips

► Folding the dough is crucial for achieving flaky, layered scones, so don't skip it!

► Use cold butter; it's easier to incorporate into the dough and results in better layers.

► Before egg washing, gently score the tops of the scones with a sharp knife or scone cutter to help them open up nicely during baking.

Nutrition

	Per 100g	Per Serving 150g
Calories	280 kcal	420 kcal
Protein	7g	10.5g
Fat	15g	22.5g
Carbohydrate	30g	45g
Fiber	2g	3g
Sugar	1g	1.5g