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Hungarian pumpkin seed scones


600g organic plain flour

250g unsalted butter

1 scant tablespoon salt

100g pumpkin seeds, toasted

250g soured cream

15g dried quick yeast

1 large egg


Rub the butter into the flour

Mix in the pumpkin seeds and salt

In a separate bowl, mix together the soured cream, egg and yeast

Add this mixture to the dry ingredients and knead together briefly until it forms a dough, but no longer

Shape into a ball, wrap in cling film and refrigerate overnight

After the long rest, roll it out about 1.5 cm thick and use a small cutter (I use a 3cm diameter one) to cut out your scones

Rest for 1 hour

Then you can either freeze them or egg wash the tops and bake at 200 centigrade for about 15 minutes, until nicely browned on top.

Don' let them eat all of them until you've had your fill!