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Cheesy curd cheese scones with golden brown tops
Golden, cheesy scones with a crisp, savoury crust

Cheesy curd cheese scones (Pogácsa)

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
No Hungarian gathering is complete without Pogácsa. This cheese and curd variety is exceptionally crumbly because the acidity and fat content of the curd cheese loosens the dough, while the cheese bakes to a crisp on top. No proving needed, just knead and bake – one of the quickest and most reliable recipes.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 20 servings
🔥 Calories 180 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large bowl
  • Scone cutter (round cutter)
  • Baking tray with parchment

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Sieve the flour and baking powder into a bowl, mix in the salt. Rub the cold butter into it with quick movements (or use a food processor).

Tip: The cold butter remains in small pieces in the flour; these create steam during baking and form layers. If the butter melts from the warmth of your hands, the dough will be dense. [Lamination]
2 ✓

Add the curd cheese (pressed with a fork), half of the cheese, the egg, and the sour cream. Knead quickly, just until it comes together.

Tip: Do not overknead! Baking powder doughs do not like prolonged handling, as they become tough.
3 ✓

Wrap and refrigerate for 30 minutes to rest.

Tip: During resting, the flour hydrates and the butter firms up again, making it easier to roll and ensuring a better bake.
4 ✓

Roll out to a finger's thickness (approx. 2 cm). Cut out scones. Re-roll the scraps, but know: the second rolling will be slightly less neat.

Tip: Maximise space on the dough to minimise waste.
5 ✓

Brush with egg, sprinkle with the remaining cheese. Bake at 180°C for approx. 20-25 minutes until golden brown.

Tip: Do not bake too dark, as the cheese may become bitter.

Recipe FAQ

Why didn't they rise?
The baking powder was old, or you rolled them too thin. These are not yeast scones, so they won't double in size, but they will rise nicely.
They became a bit dry by the next day.
Unfortunately, baking powder doughs dry out faster than yeast ones. They can be refreshed in the microwave in 10 seconds.

Ingredients

  • 500 g Plain flour
  • 250 g Semi-skimmed curd cheese
  • 200 g Grated cheese (Gouda or Edam)
  • 250 g Cold butter
  • 1 pc Egg
  • 1 tbsp Baking powder
  • 1 tsp Salt
  • 100 g Sour cream
  • 1 pc Egg (for glazing)