Recipe by Éva Szabolcs Ujhelyi
INGREDIENTS
- UniMix Universal Flour Mix – 300 g
- Goose fat – 150 g
- Egg size M – 1 pc
- Sour cream – 120 g
- Yeast – 15 grams
- Salt – 3 g (1 small teaspoon)
PREPARATION
- Crumble the flour with the goose fat and sour cream, then knead it into a dough by thoroughly mixing with the other ingredients.
- The dough may feel moist at first touch, which is natural. Let it rest for 5 minutes to allow the flour mixture time to absorb the liquid. After 5 minutes, form it into a loaf.
- Dust the table with a very thin layer of flour, then roll out the dough to about 2 cm thickness. Lightly score the rolled-out dough and cut out the scones with a scone cutter of your choice. Knead the leftover edges together and after resting for another 5 minutes, roll it out again. This way, there will be no leftover dough.
- Place the scones on a flat baking tray lined with parchment paper, then cover with a clean kitchen towel. Space the scones slightly apart so they don’t touch each other as they rise. Keep the covered tray in a warm, draft-free place for about 45-50 minutes, during which the scones will rise nicely.
- Meanwhile, preheat the oven. For a conventional oven, bake at a high setting. For a convection oven, set it to lower-upper fan mode at 200°C.
- After the rising time, you can spray the scones with water or brush them with a bit of melted goose fat.
- The baking time is about 12 minutes. The scones are done when their bottom is golden brown, but not burnt.
- After baking, let them cool and consume only after they have cooled down.