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Soft cottage cheese scones baked to a golden brown, with a crispy cheese topping
Freshly baked cottage cheese scones with a golden, cheesy crust.

Cheesy cottage cheese scones (Túrós pogácsa)

Author: Flavelo
Recipes Main Courses Cakes and Desserts
In the world of scones, this is the 'quick fix' that doesn't require hours of proving, yet delivers a layered, soft experience. The secret lies in the acidity of the cottage cheese and the fat (butter), which creates steam during baking and, with the help of baking powder, lifts the dough. This isn't a yeast-leavened, pull-apart scone, but a crumbly, almost shortbread-like savoury tea biscuit.
🕒 Prep Time 50 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 5 servings
🔥 Calories 320 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Rolling pin
  • Scone cutter (or a small glass)
  • Baking parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Sift the flour together with the baking powder and salt into a bowl.

Tip: Sifting aerates the flour and distributes the chemical agent (baking powder) so the rise isn't uneven.
2 ✓

Grate the cold butter into the flour, or rub it in with quick movements until it resembles damp sand.

Tip: It's important not to let the butter melt completely, as the tiny pieces of butter will create the layers during baking.
3 ✓

Add the sieved cottage cheese and the whole egg, then quickly knead together. Do not overwork!

Tip: Press the cottage cheese through a sieve or mash with a fork to remove large lumps. Over-kneading makes the dough tough (gluten development).
4 ✓

Wrap in cling film and chill in the fridge for at least 30 minutes.

Tip: During resting, the flour absorbs moisture and the butter firms up again, making it easier to roll.
5 ✓

Roll out the dough to a finger's thickness (approx. 2 cm), score the top with a knife in a crosshatch pattern, and cut out rounds.

Tip: Dip the cutter in flour before each cut. Re-knead the scraps and cut those out too.
6 ✓

Brush the tops with beaten egg (careful not to let it run down the sides), and bake in an oven preheated to 180°C until golden brown (approx. 20-25 minutes).

Tip: If the egg drips down the side, it 'seals' the dough and prevents it from rising nicely.

Recipe FAQ

Why did it turn out flat?
The baking powder might have been old, or you rolled the dough too thin. These scones like a raw thickness of 2 cm.
Can I use margarine?
Yes, but the flavour and melting properties of butter give a much finer result.

Ingredients

  • 250 g Plain flour
  • 250 g Cottage cheese (semi-fat, curds pressed through a sieve)
  • 250 g Butter (cold)
  • 1 pc Egg (for the dough)
  • 1 tsp Salt
  • 1 packet Baking powder (10g)
  • 1 pc Egg (for glazing)