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Cheese scones baked golden brown, with a crispy cheese layer on top
Buttery, flaky cheese scones topped with melted grated cheese.

Flaky cheese scones (Sajtos pogácsa)

Author: Flavelo
Recipes Cakes and Desserts
Hungarian pogácsa is a descendant of ash-baked cakes, but today's layered version is technologically related to French puff pastries. The structure is provided by folding (creating layers) and biological leavening by yeast. The fat content of the cheese and the emulsion of the butter make it soft (shortening effect), preventing excessive gluten network formation, so it becomes crumbly rather than bread-like.
🕒 Prep Time 1 hr 35 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs
🍽️ Servings 15 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Pastry board
  • Cutter (3-4 cm diameter)
  • Pastry brush

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Proof the yeast in the lukewarm milk with the sugar.

Tip: Yeast fungi need food (sugar) and warmth (30-35°C) to wake up.
2 ✓

Rub the cold butter into the flour and salt until it resembles crumbs.

Tip: Rubbing in cold butter creates tiny fat islands which release steam during baking, separating the dough layers.
3 ✓

Add the egg yolks, sour cream and proofed yeast. Knead quickly.

Tip: Don't over-knead, as the warmth of your hands will melt the butter and flakiness will be lost.
4 ✓

Roll out into a rectangle and fold in three (like a letter). Rest for 20 minutes in a cool place. Repeat this twice more.

Tip: Folding (tourage) mechanically creates the layers.
5 ✓

Finally roll out to a finger's thickness, score the top in a crosshatch, cut out rounds, brush with egg, and sprinkle with cheese.

Tip: Scoring increases the surface area for better browning.
6 ✓

Bake in an oven at 180-200°C for 20-25 minutes.

Tip: The hot oven lifts the dough suddenly.

Recipe FAQ

Why did the scone topple over?
You twisted the cutter when cutting, sealing the side so it couldn't rise evenly. Just press down firmly and lift up!
Why isn't it flaky?
You skipped the folding, or the butter melted in the dough during kneading.

Ingredients

  • 500 g Plain flour (BL55)
  • 250 g Butter (cold, min. 82%)
  • 25 g Fresh yeast
  • 100 ml Milk (lukewarm)
  • 1 tsp Sugar
  • 2 pcs Egg yolks
  • 150 g Sour cream
  • 1 tsp Salt
  • 150 g Grated cheese (for top and inside)
  • 1 pc Egg (for glazing)