Cheese scones are the most popular pogácsa in Hungary. Pogácsa is a simple and delicious snack food, which is generally one of the first things to be served at dinner parties and get-togethers. Those bite-sized biscuits are dense and doughy in the center, but crispy outside. Hungarian pogácsa is always made from a yeast dough, baking powder scones are not so widespread.
My cheese scones are dead easy to make and stay soft for 1-2 days due to the large amount of butter and sour cream. After kneading the dough spends a night in the fridge, the next day I just roll it out, cut out the scones and bake them.
There’s no need to overwork the dough, just quickly bring it together; the less you handle scone dough, the better. The secret of well-risen scones is not to roll out the dough too thinly, start off with a thickness not less than 3/4 inch. Concerning cheese you can use almost anything that is hard enough to grate.