Lard scones – Zsíros pogácsa

by | Jan 21, 2022 | Breads, buns & biscuits

Lard is your friend, escpecially if you are a Hungarian. These lard scones are a good example how lard can turn ordinary foods into tasty wonders. It provides a mild flavor and a crumbly, flaky texture to baked goods. Lard has a lower melting point, which allows more steam to be released during cooking, resulting in a lighter and flakier pastry.

Even though lard has a bad reputation, it’s surprisingly healthy. It’s a whole food, minimally processed and our bodies know what to do with it. Lard contains no trans fats, which makes it a healthier option than hydrogenated fats. It has less saturated fat and cholesterol than butter, and contains healthy monounsaturated fats, just like olive oil.

So, don’t be afraid to use lard in your foods. It won’t endanger your health; it’s local and affordable, and with a subtle aroma, everything you cook will taste divine. (Source of the recipe: Szoky konyhája.)

Lard scones
Lard scones – photo:


  • 8 tbsp milk
  • 60 g fresh yeast (6 tsp dry yeast)
  • 1/2 tsp sugar
  • 800 g (~6 1/2 cups) flour
  • 300 g (~10 1/2 oz) lard
  • 2 tsp salt
  • pepper to taste
  • 4 egg yolks + 1 egg for the egg wash
  • 300 g (~10 1/2 oz) sour cream
  • caraway seeds

Dissolve yeast and sugar in lukewarm milk.

Rub lard into the flour, then stir in salt and pepper. Add egg yolks, sour cream and activated yeast, and knead until smooth and pliable. If the dough is a little sticky, add more flour to reach the right consistency. Cover and in a lukewarm place let the dough rise for 40-50 minutes.

Punch down the dough and turn out onto a floured surface. Roll it out 1,5 cm thick and score the top in a criss-cross pattern. With a 4 cm / 1,5″ cutter cut out the scones and place them on baking sheets lined with parchment paper. Brush the tops with beaten egg and scatter carawayseeds over them. Let them rest while you preheat the oven to 220°C / 428°F. Bake them for 12-15 minutes or until golden brown.

Become a patron and support my work

If you're enjoying this collection of Hungarian recipes, please, consider making a one-time payment.


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.

Pin It on Pinterest