Hungarian Bacon Scones

🇭🇺 Hungarian Bacon Scones

Tepertős Pogácsa (Old-Fashioned)

Ingredients

• 3½ cups (440 g) all-purpose flour
• 1 cup (225 g) finely minced bacon or cracklings (tepertő)
• ¾ cup (180 ml) sour cream
• ½ cup (115 g) butter or lard, softened
• 2 large egg yolks
• 1 tbsp sugar
• 1 tsp salt
• 1 tbsp instant yeast or 2 tsp baking powder
• ¼ cup warm milk (only if using yeast)

For Brushing

• 1 egg yolk + 1 tbsp milk

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Instructions

1. If using yeast: Dissolve yeast and sugar in warm milk. Let stand 5 minutes.
2. In a bowl, mix flour and salt. Add butter/lard, sour cream, egg yolks, bacon, and yeast mixture (or baking powder).
3. Knead gently until a soft dough forms (do not overwork).
4. Roll dough out to about ¾ inch (2 cm) thick. Fold into thirds, rotate, and roll again. Repeat 2 times for flaky layers.
5. Roll out again, cut rounds with a cutter.
6. Place on a baking sheet, brush with egg wash.
7. Let rest 20 minutes.
8. Bake at 400°F (200°C) for 15–18 minutes until golden.

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Tips

• Folding creates the classic layered pogácsa texture
• Best served warm
• Traditional with beer or soup 🇭🇺🥓