Cheese Scones or Sajtos Pogácsa are traditional Hungarian pastries. These little scones are the best salty and cheesy party food/snacks you can bake for the holidays.
There’s no holiday without scones (sajtos pogácsa) in Hungary and Transilvania. We bake these salty cheesy pastries for any occasion, they are easy to make and everyone loves them. They are usually served as snack, appetizer or party food because they go very well with beverage – with a pint of beer you can easily eat a dozen of these savory cheesy scones. :)
This old school savory pastry has a lot of versions, they can be made with almost any kind of cheese (hard cheese, feta cheese, ricotta), they can be topped with sesame, cumin, even with bacon or pancetta. Believe me, one of the best and most popular scones are made with greaves and they are super good.
The scone dough is made with yeast which makes these cheese scones light and fluffy. After you mixed all the ingredients you will have to knead the dough and leave it to rest in a warm place. When the dough it has doubled in size, knead the dough again, roll it out to about 2-3 cm then fold in half and roll again, repeat this for 4-5 times. Due to rolling and folding the cookies will be soft and layered. Finally, roll out the dough to 2 cm / 0.8″ then cut out rounds with cookie cutter or if you want to be traditional us a shot glass to cut out the scone dough.
Brush the top of the scones with beaten eggs, sprinkle them with grated cheese and let them rest for 10 minutes. Bake them for 15 minutes until they turn golden brown. Serve the scones warm or cold, even with soup or as side dish.
These little cheesy scones are easily made with items from your cupboard, also use your favorite cheese to flavor your scones. Bake these delicious scones for holidays and fascinate your guests at your Christmas party or on New Year’s Eve.
- 1 cup | 200 ml milk
- 1 teaspoon sugar
- 1 sachet dry yeast
- 4 cups | 500 g | 16 ounces all purpose flour + extra for dusting
- 1 egg (beaten)
- 2 teaspoons salt
- ¾ cup | 180 g butter (melted)
- 1 tablespoon sour cream
- ½ cup | 50 g grated cheese (I used Cheddar)
- 1 beaten egg to glaze
- ⅓ cup grated cheese for the top
- Pour the milk and one teaspoon sugar in a mug, preheat it until is lukewarm, then stir in the yeast. Cover it and set aside until the yeast froths up (about 10 minutes).
- In a large bowl sift the flour, then mix it with the salt. Add the egg, sour cream, melted butter, grated cheese and the raised yeast. Mix together the ingredients until is well combined, then start to knead.
- Using both hands start to knead the dough until it comes away from the side of the bowl. The dough has to be springy and elasticated instead if sticky (add a little more flour, if necessary).
- Dust the dough with flour, cover it with a clean cloth, then leave it to rest in a warm place for 1-2 hours until it has doubled in size. (I placed the dough near the radiator).
- Preheat the oven to 200°C | 390°F. Line two baking trays with parchment paper.
- When the dough has raised turn it on floured surface. Roll out the dough to about 2-3 cm thickness, then fold it in half and roll again. Repeat the rolling and folding for 4-5 times, finally roll out the dough to 2cm / 0.8" thickness, then cut out the scones with a cookie cutter. Transfer them on the baking tray with some space between them.
- Brush the top of the scones with one beaten egg, sprinkle them with grated cheese and let them rest for 10 minutes.
- Bake for 15-20 minutes until they turn golden brown.
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