There are hundreds of pogácsa recipes, but the common feature of Hungarian scones is that they all have egg, yeast and a considerable amount of fat (butter or lard) in their dough. Pogácsa can be flavoured in many ways, cheese, cottage cheese and crackling scones are the most popular types. Sausage scones are baked less frequently, but they can also bring color in grey weekdays.
The source of the following recipe was originally published on Telex (one of the biggest Hungarian news websites). In that article there is a basic recipe for pogácsa, which inspired me to make these sausage scones. I only made a few modifications and the attempt resulted in fluffy scones that remained soft for 3-4 days (stored in an airtight container).

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