That sounds delicious—Hungarian Bacon Scones are savory, flaky, and packed with smoky flavor, often inspired by Hungarian spices (especially paprika) and cured bacon. Here’s a simple, bakery-style recipe that’s easy but impressive.
Hungarian Bacon Scones
Makes: 8 scones
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp Hungarian sweet paprika
- ¼ tsp black pepper
- Optional: pinch of caraway seeds (traditional Hungarian flavor)
Fat & Flavor
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cooked bacon, finely chopped
Wet Ingredients
- ¾ cup cold milk or buttermilk
- 1 large egg
Topping (Optional)
- 1 egg, beaten (egg wash)
- Coarse salt or grated cheese
Instructions
- Preheat Oven
- Preheat to 400°F (205°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients
- In a large bowl, whisk flour, baking powder, salt, paprika, pepper, and caraway seeds.
- Cut in Butter
- Add cold butter and cut it into the flour using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add Bacon
- Stir in chopped cooked bacon.
- Add Wet Ingredients
- Whisk milk (or buttermilk) and egg together.
- Add to dry ingredients and gently mix until just combined (do not overmix).
- Shape the Dough
- Turn dough onto a lightly floured surface.
- Pat into a 1-inch thick circle and cut into 8 wedges.
- Bake
- Transfer to baking sheet, brush with egg wash, sprinkle with coarse salt or cheese if desired.
- Bake 15–18 minutes, until golden brown.
- Cool Slightly & Serve
- Best enjoyed warm.
Tips for Perfect Scones
- Keep everything cold for flaky layers.
- Hungarian sweet paprika gives warmth without heat; add a pinch of hot paprika if you want spice.
- These pair beautifully with sour cream or mustard butter.
If you want, I can also give you:
- A cheese-and-bacon Hungarian version
- A mini bite-size party version
- Or a yeasted, bakery-style Hungarian savory roll version