Hungary, 7030 Paks, Anna utca 14.

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  • Gluten-Free Hungarian Scones With Goose Fat

    Recipe by Éva Szabolcs Ujhelyi


    • 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)


    1. Crumble the flour with the goose fat and sour cream, then knead it into a dough by thoroughly mixing with the other ingredients.
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. After the rising time, you can spray the scones with water or brush them with a bit of melted goose fat.
    7. The baking time is about 12 minutes. The scones are done when their bottom is golden brown, but not burnt.
    8. After baking, let them cool and consume only after they have cooled down.