Sausage scones

by | May 21, 2021 | Breads, buns & biscuits

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).

Sausage scones
Sausage scones – photo:


  • 500 g (~1 lb + 1 2/3 oz) potatoes
  • 800 g (~6 1/2 cups) flour
  • 3 tsp salt
  • 250 g (~1 cup + 1 1/2 tbsp) butter
  • 5 egg yolks
  • 50 g (~1 3/4 oz) fresh yeast (~5 tsp dry yeast)
  • 250 g (~8 3/4 oz) sour cream
  • 250 g (~1/2 lb + 3/4 oz) smoked sausage, chopped
  • 1 egg for the egg wash
  • sesame seeds

Boil the potatoes with their skin on, then peel and mash them. Set aside and let it cool completely.

In a bowl combine salt and flour, then rub the butter into the flour. Add potatoes, egg yolks, yeast (it doesn’t have to be proofed), sour cream and chopped sausage, and knead until smooth and pliable. Cover the dough and let it rest for at least 1 hour in the fridge (you can also chill it overnight).

On a floured surface roll out the dough 2 cm / 3/4″ thick. With a 5 cm / 2″ cutter cut out the scones, place them on baking sheets lined with parchment paper. Brush their top with beaten egg and sprinkle sesame seeds over them. Let the scones rest for 15-20 minutes.

Preheat the oven to 220°C / 428°F. Bake the scones for 12-15 minutes or until golden brown.

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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.

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.

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