Scones (pogacice)

Ingredients

• 500 g (3⅓ cups) plain flour 
• 3 tsp baking powder
• 250 g butter, chopped
• 120 ml milk
• 2 egg yolks
• 2 tsp sour cream
• 1 egg, separated, for brushing
• poppy seeds and sesame seeds, for sprinkling

Instructions

Preheat the oven to 180˚C.

Mix the flour and baking powder in a mixing bowl. Add the butter and use your fingers to rub in until it forms fine crumbs.

In another bowl, whisk the milk, egg yolks and sour cream until combined. Slowly add the milk mixture to the flour mixture and stir until the dough comes together.

Roll out the dough on a lightly floured work surface with a rolling pin until as thick as your finger. Using a round 4 cm pastry cutter, cut out circles. Using a 3 cm pastry cutter, cut a hole from the centre of half of the circles.

Brush the edges of the circles with the egg white and top with the rings. Brush the top with the egg yolk and sprinkle with the seeds.

Bake for 30 minutes or until light golden.

Recipe from Little Upside Down Cake by Sanda Vuckovic Pagaimo, with photographs by Sanda Vuckovic Pagaimo.

This recipe is featured as part of our online column, Blog Appétit: Little Upside Down Cake. View more recipes from this column.

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