Pogacsa - Bacon Scones

in #ocd-resteemlast year


These Hungarian scones are originally using pig skin that is known as töpörtyű. Normally the Hungarians would prepare their töpörtyű either by frying or boiling. They are salty, crunchy, juicy, but very fatty. If you have a European store, sometimes they have töpörtyű, but if not, you can use store bought bacon slices, fried crispy.

Hungarian style scones (pogacsa) are very tasty and wonderful. There are many varieties, either using bacon, cheese, potato, etc. Great as a snack or even for breakfast. My pogacsa bellow are using turkey bacon though :)

Please don't be put off by the long recipe/method, the final result really worth it, trust me :)

In Hungary, people do not really use yeast granules but fresh yeast cake. I was in luck when a local bakery would sell some, was a breeze to prepare Hungarian baked goods without changing the recipes I have. Too bad that bakery long time gone, so from then on I started using yeast granules.

  • 30 gram yeast cake (7 grams yeast granules equals to 21 grams yeast cake)
  • 100 ml milk
  • 1 teaspoon sugar
  • 1/2 bag of turkey bacon, fry until crispy, then crush finely
  • 1/2 kg flour
  • 2 heaping teaspoon salt (Hungarians like them scones salty, but I think with salty bacon, too much salt is just that, too much. You are more than welcome to add more than 2 teaspoons of salt though)
  • 150 gram unsalted butter
  • 5 tablespoon sour cream
  • a dash of ground white pepper


  • Heat milk to lukewarm, stir in sugar and dry yeast granules
  • Let stand until foamy

  • Mix flour, salt, white pepper in a bowl
  • Knead in butter and sour cream
  • Add in yeast mixture
  • Knead into dough, cover, let rest for 20 minutes

  • Once 20 minutes is up, roll flat dough as pictured
  • Spread 1/4 of the bacon crumbs evenly, bring sides to the center, then roll flat again
  • Cover dough and let rest another 20 minutes

  • Once 20 minutes is up, spread another 1/4 of the bacon crumbs, and bring sides to center again, then roll flat again
  • Cover dough and let rest again for 20 minutes
  • You want to repeat these steps 2 times more and you are good to go
  • Once you have done the steps 2 times more, slices all over the dough as pictured, then with round cookie cutter, cut into scones.

  • Preheat oven to 390 F
  • Brush scones with beaten yolk
  • Bake for 15 minutes

Check out this texture. Bacony and yummie :D They are very wonderful served warm, but great at room temperature as well :D

I hope you enjoy the recipe :D

Once I am back fully, I will resume my daily theme, so that it would be easier for you to find them :D Thank you!

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Very well, @puncakbukit has reblogged to thousand followers.. :>


This post has been manually curated, resteemed
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Keep up the great work!


thank you :)

bet that tastes good! interesting creation

these scones are common snack in Hungary, and yes, they taste good and rich :)