Drunken scones – Részeges pogácsa

by | Sep 20, 2024 | Breads, buns & biscuits

Drunken scones earn their whimsical name not because they contain any alcohol, but due to the way the dough behaves during baking. The secret lies in the folding technique: as the dough is repeatedly layered and folded with cold butter, the layers slip and shift as they bake, giving the scones a slightly tipsy, “drunken” appearance. The more you fold, the more pronounced this effect becomes. Additionally, the smaller the cutter you use to shape them, the more the scones tumble and twist, adding to their playful, uneven charm. These light, flaky scones bring an unexpected fun to your table, as no two will look quite the same.

Drunken scones - Részeges pogácsa
Drunken scones – Részeges pogácsa – photo: zserbo.com

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drunken scones folding részeges pogácsa yeast dough

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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.

How to make túró at home

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.