Curd Cheese Scones or Turos Pogacsa
I've been wanting to make these cheese scones for some time, and, having recently made several batches of fresh curd cheese/paneer, decided to use one of them for this recipe. Unfortunately, I wasn't able to repeat the gorgeous scones produced by Sissi. Still, the scones were tasty and oh so very rich. Not something you'd indulge in very often. :)
Glazed Scones with coarse salt on top
Curd Cheese Scones or Turos Pogacsa
250 grams (2 cups, sifted) flour
250 grams home made curd cheese (or cottage cheese with whey removed)
250 grams softened butter, or cold butter cut into pieces
3 tsp (7 grams) dried yeast granules
2 tsp salt
1 yolk, beaten
1-2 whole eggs, beaten for glaze
coarse salt or grated sharp cheese to sprinkle on top (optional)
Note: As my home made curd cheese was pretty dry, and I only thawed one batch of 200 gm, I made up the difference with the appropriate amount of regular cottage cheese with whey left in.
Mix curd cheese with the dried yeast granules and pulse together in a food processor until the curds are uniformly granular. Add half of the butter cubes and pulse. Add half of flour, pulse again. Repeat with the rest of the butter and flour. Remove dough from the food processor and knead briefly. Form dough into a ball, wrap in saran wrap and refrigerate for 20 minutes.
In a small bowl, beat the egg yolk and set aside.
Flour a clean surface lightly and roll out the dough very thinly. Using a pastry brush, cover half of the sheet with the beaten egg yolk. Fold in half so the egg yolk glazed portion covers the unglazed portion. Brush half of this sheet with the beaten egg yolk and fold in half as above. Repeat, one more time. Roll out the dough so it's about 1/2" thick and cut out 1 1/2 - 2" diameter circles.
Place circles on a parchment lined baking sheet, cover with a towel and let rise 10-20 min at room temperature.
Pre-heat the oven to 400°F.
Add a whole egg to any left over yolk from above and brush each scone with this glaze. Sprinkle the top either with coarse salt or with grated cheese. Place baking sheet into the oven and bake for 20-30 minutes until the tops are golden brown in colour and undersides are browned.
Remove the scones to a cooling rack and let sit until they come to room temperature. Serve with soup or a glass of crisp white wine as they're quite rich.
Experimenting with various glazes
Glazed Scones with coarse salt on top
Curd Cheese Scones or Turos Pogacsa
250 grams (2 cups, sifted) flour
250 grams home made curd cheese (or cottage cheese with whey removed)
250 grams softened butter, or cold butter cut into pieces
3 tsp (7 grams) dried yeast granules
2 tsp salt
1 yolk, beaten
1-2 whole eggs, beaten for glaze
coarse salt or grated sharp cheese to sprinkle on top (optional)
Note: As my home made curd cheese was pretty dry, and I only thawed one batch of 200 gm, I made up the difference with the appropriate amount of regular cottage cheese with whey left in.
Mix curd cheese with the dried yeast granules and pulse together in a food processor until the curds are uniformly granular. Add half of the butter cubes and pulse. Add half of flour, pulse again. Repeat with the rest of the butter and flour. Remove dough from the food processor and knead briefly. Form dough into a ball, wrap in saran wrap and refrigerate for 20 minutes.
In a small bowl, beat the egg yolk and set aside.
Flour a clean surface lightly and roll out the dough very thinly. Using a pastry brush, cover half of the sheet with the beaten egg yolk. Fold in half so the egg yolk glazed portion covers the unglazed portion. Brush half of this sheet with the beaten egg yolk and fold in half as above. Repeat, one more time. Roll out the dough so it's about 1/2" thick and cut out 1 1/2 - 2" diameter circles.
Place circles on a parchment lined baking sheet, cover with a towel and let rise 10-20 min at room temperature.
Pre-heat the oven to 400°F.
Add a whole egg to any left over yolk from above and brush each scone with this glaze. Sprinkle the top either with coarse salt or with grated cheese. Place baking sheet into the oven and bake for 20-30 minutes until the tops are golden brown in colour and undersides are browned.
Remove the scones to a cooling rack and let sit until they come to room temperature. Serve with soup or a glass of crisp white wine as they're quite rich.
Experimenting with various glazes