Hungarian Potato Pogácsa (Savory Scones)

Ingredients

• 1.5 cups Mashed Potatoes
• 2.5 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.75 cup Shortening (vegetable or dairy-free)
• 0.5 cup Milk (dairy or dairy-free)
• 1 large Egg (for brushing)
• 1 tbsp Caraway Seeds

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

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a large mixing bowl, combine the 1.5 cups of Mashed Potatoes, 2.5 cups of All-Purpose Flour, 2 tsp of Baking Powder, 1 tsp of Salt, and 0.5 tsp of Black Pepper. Mix these ingredients together until just combined.
3. 3Add the 0.75 cup of Shortening to the mixture. Use a pastry blender or your fingertips to cut the shortening into the dry ingredients until the mixture resembles coarse crumbs.
4. 4Gradually pour in the 0.5 cup of Milk, mixing gently until a soft dough forms. Be careful not to overmix the dough.
5. 5Turn the dough out onto a clean, un-floured work surface. Briefly knead the dough a few times to bring it together, then roll it out evenly to a thickness of about 1.27 cm. Use a 5.08 cm cookie cutter or a knife to cut the dough into circles or squares.
6. 6Arrange the cut pogácsa pieces on a baking sheet lined with parchment paper. In a small bowl, lightly beat the 1 large Egg, then brush the tops of each pogácsa with the beaten egg. Sprinkle the 1 tbsp of Caraway Seeds evenly over the egg-washed tops.
7. 7Bake the pogácsa in the preheated about 205°C (200°C) oven for 25 to 30 minutes, or until they are puffed up and golden brown on top and bottom.

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