Dairy-Free Hungarian Pogácsa (Savory Scones)

Ingredients

• 2 cups All-Purpose Flour
• 1/2 cup Vegan Butter (cold, cubed)
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Smoked Paprika
• 1/2 cup Plant-Based Milk (unsweetened)
• 1 tsp Apple Cider Vinegar
• 1 tbsp Vegan Egg Wash (plant-based milk + maple syrup)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2In a large bowl, whisk together the flour, baking powder, salt, and smoked paprika.
3. 3Cut in the cold vegan butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
4. 4In a separate small bowl, combine the plant-based milk and apple cider vinegar. Let it sit for a minute to curdle.
5. 5Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
6. 6Turn the dough out onto a lightly floured surface and gently pat it into a 2.54 cm thick circle.
7. 7Use a 5.08 cm cookie cutter or a knife to cut out the pogácsa.
8. 8Place the pogácsa onto the prepared baking sheet.
9. 9Brush the tops with vegan egg wash.
10. 10Bake for 20-25 minutes, or until golden brown.
11. 11Let cool slightly before serving as a snack.

Substitutions

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