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Batch of golden brown potato scones topped with cheese.
Cheesy Potato Pogácsa fresh from the oven.

Soft & Buttery Potato Scones (Krumplis Pogácsa)

Author: Flavelo
Recipes Cakes and Desserts
The secret to Krumplis Pogácsa lies in the interaction between potato starch and gluten. The mashed potato inhibits long gluten strands from forming, creating a tender, short crumb. The lamination process (folding the dough) layers fat between the dough sheets, which separates them upon baking for a flaky texture.
🕒 Prep Time 30 mins
🍳 Cook Time 25 mins
⌛ Total Time 2 hrs
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Potato Masher or Ricer: Essential for a lump-free dough. Riced potatoes integrate better with the flour, ensuring a smooth, uniform texture.
  • Sharp Round Cookie Cutter: Use a sharp metal cutter rather than a plastic one. Pressing straight down without twisting ensures the layers aren't sealed together, allowing the scones to rise high.
  • Pastry Brush: For applying the egg wash evenly without letting it pool around the base (which can cause sticking).

Allergen Information

⚠️ Gluten
⚠️ Dairy
⚠️ Eggs

Instructions

1 ✓

Boil potatoes in salted water, mash smoothly, and let them COOL completely. Mix yeast and sugar into lukewarm sour cream (or milk).

Tip: Using hot potatoes will melt the butter into the flour (making a paste) rather than keeping it distinct for flakiness, and may kill the yeast.
2 ✓

Crumble the cold butter into the flour until crumbly. Add the cooled potatoes, egg, salt, and activated yeast mixture. Knead into a smooth dough.

Tip: Authentic versions use pork lard, which has larger fat crystals than butter, resulting in superior flakiness.
3 ✓

Let rise for 45 mins. Then, roll out and fold the dough in thirds (like a letter). Rest 10 mins. Repeat folding twice more.

Tip: Do not skip the folds (tourage). This mechanical layering is what makes the difference between a biscuit and a proper pogácsa.
4 ✓

Roll to 1-inch thickness. Score the top with a knife in a cross-hatch pattern. Cut rounds, brush with egg, and sprinkle cheese.

Tip: When cutting, push straight down without twisting. Twisting seals the sides and prevents the scones from rising vertically.
5 ✓

Bake at 375°F (190°C) for 20-25 minutes until deep golden brown.

Tip: A dark golden crust is desirable for flavor; pale pogácsa tends to be doughy.

Recipe FAQ

Can I freeze these?
Yes! Freeze the raw cut rounds on a tray, then bag them. Bake from frozen, adding 3-5 minutes to the cooking time.
Why are my scones heavy?
You likely added the potatoes while hot, which melted the butter prematurely, or you overworked the dough, developing too much gluten.
How to store?
Best eaten fresh and warm. They can be stored in an airtight container for 2 days but will soften. Reheat in the oven to crisp up.

Ingredients

  • 10 oz Potatoes (boiled and mashed)
  • 4 cups All-Purpose Flour
  • 1 cup Butter (or Lard for authenticity)
  • 2 large Eggs (1 for dough, 1 for wash)
  • 1 oz Fresh Yeast (or 2.5 tsp Dry Yeast)
  • 0.5 cup Sour Cream (Tejföl)
  • 2.5 tsp Salt
  • 1 cup Grated Cheese (optional topping)
  • 1 tsp Sugar