Go Back
–+ servings

Hungarian cheese scones with milk kefir

Prep Time 20 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Print the recipe

Ingredients

For the dough

  • 500 g all-purpose flour Extra flour for dusting the work surface.
  • 1 tbsp baking powder
  • 1 tsp salt
  • 250 g unsalted butter Soften before using.
  • 175 g plain milk kefir Use unsweetened kefir.
  • 1 egg
  • 100 g Gouda cheese Grate before using.

For the topping

  • 1 egg Beat for brushing the tops.
  • 100 g Gouda cheese Grate before using.

You will need

  • Mixing bowl
  • Kitchen scale
  • Rolling pin
  • Small round cutter
  • Cheese grater
  • Pastry brush
  • Baking tray and baking paper
  • Oven

Instructions

Make and bake the scones

  • Mix the flour, baking powder and salt together in a bowl.
  • Rub the softened butter into the flour mixture with your fingertips until crumbly.
  • Mix in the kefir, the egg for the dough and 100 g grated cheese to form a soft dough that holds together and can be rolled out.
  • Wrap the dough and rest it in the refrigerator for 30 minutes.
  • Preheat the oven to 180°C (350°F) with top and bottom heat.
  • Roll the dough about 1 cm thick on a lightly floured surface and use a small round cutter to cut out the scones.
  • Gather the scraps, roll them out again to 1 cm and cut more rounds.
  • Place the rounds on a baking-paper-lined tray with a little space between them.
  • Brush the tops with the beaten egg.
  • Pinch a little of the remaining 100 g grated cheese into a small tuft and press it lightly onto each round.
  • Bake one tray at a time for about 20 minutes, until golden with a crisp cheese topping.

Storage and safety

Cool completely before sealing in an airtight container. Keep in a cool, dry place for up to 2 days. Freeze if keeping longer or if your kitchen is hot.