Cottage cheese scones – Túrópogácsa

by | Dec 2, 2015 | Breads, buns & biscuits

Last weekend we killed a pig, and on that occasion I baked cottage cheese scones. Scones are inevitable element of the pig killing day in Hungary; if pálinka is the welcome drink, pogácsa can be called the welcome snack, which is served right after the arrival of the slaughtermen – scones can dampen well the pálinka’s effect.

The recipe calls for túró, which is quite dry and crumbly, not as creamy as the cottage cheese available in abroad. So, if your cottage cheese is too creamy and moist, you have to remove the whey first, otherwise the recipe won’t work. There is a simple practice to extract the whey: place a fine strainer over a bowl, put the cottage cheese into the sieve and let the whey drip in the bowl below for a couple of hours or overnight.

Cottage cheese scones
Cottage cheese scones – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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