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: stahl.hu)
- 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.