ReceptnaptárButtery scones (turn-of-the-century recipe)
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Ingredients
Method
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- Work the butter together with a third of the flour on a board using a knife, and put it in a cold place.
- To the remaining flour, add the salt, lemon juice, egg yolks and enough sour cream to get a dough as firm as pastry dough.
- Roll out the dough, place the flour-worked butter in the middle, then fold it out four times, resting for ten minutes between each fold.
- Roll to finger thickness, then run a grooved rolling pin over it so it gets a crisscross pattern.
- Cut out scones, brush with beaten egg, and bake quickly at a high temperature.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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