Pepita scones – Tökmagos pogácsa

Here is a new recipe that extends the list of Hungarian pogácsa variations. Pepita scones (tökmagos pogácsa) are made from a yeast dough containing flour, butter, egg and sour cream. Pepitas are a type of pumpkin seed that come from specific varieties of pumpkin. Pepitas are naturally hull-free and are only found in oilseed or Styrian pumpkins.

(Source of the recipe:

Pepita scones
Pepita scones / Tökmagos pogácsa – photo:


  • 100 g (~3 1/2 oz) pepitas (+10-20 g / 3/4 oz for the decoration – optional)
  • 50 ml (~1/4 cup) milk
  • 1 tsp sugar
  • 30 g (~1 oz) fresh yeast (3 tsp dry yeast)
  • 600 g (~4 3/4 cups) flour
  • 20 g (~1 1/3 tbsp) salt
  • 250 g (~1 cup) butter, cubed
  • 1+1 eggs
  • 225 g (~8 oz) sour cream

Toast 100 grams / 3 1/2 oz of pepitas in a dry pan until slightly fragrant. Let them cool, then grind or chop them coarsly.

Dissolve yeast and sugar in lukewarm milk.

In a bowl combine flour and salt, then rub butter into the flour. Add activated yeast, sour cream, one egg and the coarsly ground pepitas, and knead into a smooth dough. Wrap the dough in cling film and put it in the fridge for at least two hours, or you can also chill it overnight.

Line 2 baking sheets with parchment paper. Preheat the oven to 220°C / 428°F.

On a floured surface roll out the dough until 1,5-2 cm / 3/4 inch thick. Cut out scones with a 3-4 cm / 1,5 inch cutter and place them on the baking sheet. Brush the top of the scones with beaten egg, and decorate them with pepitas if you want. Bake for 12-14 minutes or until golden brown.

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