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Potato scones baked golden brown, crispy top
Appetising image of potato scone recipe to whet your appetite!

Cheesy potato scones (Pogácsa)

Author: Flavelo
Recipes Cakes and Desserts
The secret of potato scones (pogácsa) is the 'old dough' principle and the starch content of the potato. Boiled potato not only adds flavour but binds moisture in the dough, so it stays soft for days, not drying out as quickly as plain butter scones. A true classic for welcoming guests.
🕒 Prep Time 40 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs
🍽️ Servings 5 servings
🔥 Calories 280 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Scone cutter (round cutter)
  • Baking tray
  • Rolling pin
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Peel the potatoes, dice them and boil in salted water until completely soft. Drain, mash thoroughly and let cool completely.

Tip: Cooling is key! If you put it in the dough hot, it will melt the butter and ruin the structure.
2 ✓

Mix the sugar into the lukewarm milk, crumble in the yeast, and let it bloom (foam) for 10 minutes.

Tip: Yeast fungi feed on sugar; the foam indicates they have come to life [fermentation].
3 ✓

Mix the flour with the salt, then rub in the cold butter. Add the cooled potato, egg and the bloomed yeast. Knead into a flexible dough.

Tip: Work quickly so the warmth of your hands doesn't melt the butter too much.
4 ✓

Cover and prove in a lukewarm place until doubled in size (approx. 45 minutes).

Tip: A draught-free place helps even rising.
5 ✓

Roll out to a finger's thickness, score the top with a knife in a lattice pattern, and cut out rounds. Brush the tops with beaten egg, sprinkle with cheese.

Tip: The egg glaze gives a beautiful golden brown colour when baking.
6 ✓

Rest for another 15 minutes on the baking tray, then bake in a preheated oven at 200°C (180°C fan) until golden brown for 20-25 minutes.

Tip: The second proving on the tray makes the scones truly light.

Recipe FAQ

Why didn't it rise?
The milk might have been too hot and killed the yeast, or the room was too cold.
Can I freeze it?
Yes, raw, after cutting out, you can freeze them and put them in the oven from frozen (bake for a few minutes longer).

Ingredients

  • 300 g floury potatoes
  • 500 g plain flour
  • 100 g cold butter
  • 1 egg (plus 1 for glazing)
  • 25 g fresh yeast
  • 200 ml lukewarm milk
  • 2 tsp salt
  • 100 g grated cheese (e.g. Cheddar or Trappist)
  • 1 tsp granulated sugar