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Hungarian Mini Cheese Scones With Emmenthal (Pogacsa) Recipe
Prep Time
30 mins
Cook Time
20 mins
Resting time
2 hrs
Total Time
50 mins

A traditional savoury snack, absolutely yummy! 

Course: Snack
Cuisine: Eastern-European, Hungarian
Keyword: cheese scones, pogacsa
  • 600 gram plain flour
  • 220 gram unsalted butter softened
  • 150 ml sour cream
  • 100 ml creme fraiche
  • 1 tsp sugar
  • 1 tsp salt
  • 7 gram instant yeast
  • 3 medium eggs 2 eggs for the dough, 1 egg for the egg wash
  • 100 gram emmenthal cheese, grated 80 gram for the dough and 20 gram for sprinkling
  1. Sift the flour into a large mixing bowl and add all the ingredients one by one whilst keep mixing by hands. If it's still too sticky - add some more flour. If it's too dry, add some more sour cream or creme fraiche. 

    When it's all combined and the dough ball is formed, cover it and place it in the fridge for 2 hours (or overnight).

    pogacsa recipe
  2. Straight out of the fridge, knead the dough a few times and roll it out with a rolling pin. You're looking to get a height of 1.5-2 cm rolled dough. Use a small, 4-5 cm diameter cookie cutter to cut the mini scones.

    pogacsa recipe
  3. Line a baking tray with baking paper and place the scones on the tray leaving a 2-3 cm gap between them. Apply a thin, even coat of egg wash and sprinkle with cheese.

    In a preheated oven, bake them on 180C until they are soft, golden brown - should be about 20-25 minutes depending on your oven.

    pogacsa recipe