The Hungarian scones are very different than the British scones: The Hungarian scones are made with yeast and the British scones are made with baking powder. But I like both and I made the classic Hungarian cabbage scones in British scone version.
Servings: 4 people
Ingredients
Caramelized cabbage
- 300 grams white cabbage
- 2 tablespoons sugar
- 1 tablespoon sunflower (or canola) oil
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Scone
- 250 grams plain flour
- 8 grams butter
- ½ teaspoon salt
- 15 grams baking powder
- 2 tablespoons milk
Instructions
Caramelized cabbage
- Grate the cabbage.
- Put a large pan in medium heat and caramelize the sugar in oil.
- Add the grated cabbage, mix thoroughly and season to salt and pepper. Cook and roast the cabage until browned. Let it cool.
Scone with caramelized cabbage
- In a large bowl mix flour, salt and the baking powder.
- Add the butter, and rub in with your fingers until the mix looks like fine crumbs.
- Add the milk and the caramelized cabbage. Combine it quickly. Do not knead, just gently press until the dough will combine. Let it rest for 10 minutes.
- Preheat the oven to 180 ℃. Line a baking sheet with parchment paper.
- Roll out the dough 5-cm (2-inch) thick. Take a 5cm (2-inch) round cutter and dip it into some flour and cut the scones.
- Arrange the scones on the baking sheet and sprinkle the top of scone with fresh ground black pepper.
- Bake for 15 minutes until risen and golden on the top.
Notes
I very like the cabbage scones with cold milk.