ReceptnaptárPotato scones (burgonyás pogácsa)
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Boil the potatoes in their skins in salted water until tender (about 25 minutes), peel them, mash with a potato masher and leave to cool until lukewarm.
- Rub the flour and butter together until you have fine crumbs.
- Add the salt and the mashed potato, then quickly knead into an even dough.
- Roll it out into a rectangle and fold it in three, like puff pastry.
- Rest it in the fridge for 30 minutes.
- Repeat the rolling and folding twice more, resting for 30 minutes each time.
- Finally roll it out 2 cm thick and cut out scones.
- Brush the tops with beaten egg and score a criss-cross pattern if you like.
- Bake in a preheated oven at 200 °C for 20 minutes until golden brown.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Potato scones (turn-of-the-century recipe) · Hungarian
- American buttermilk-style biscuits · American
- Laminated butter scones (vajas pogácsa) · Hungarian
- Scones (pogácsa) · Hungarian
- Buttery scones (turn-of-the-century recipe) · Hungarian
- Pão de queijo (Brazilian cheese bread) · Spanish & Portuguese
More hungarian ideas
- Poured scones
- Yeasted pork crackling scones (tepertős pogácsa)
- Cracklings scones with yeast
- Cracklings scones
- Ham-layered scones
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings