Hungarian Cheese Scones with Cottage cheese

250 g whole wheat flour (not spelt, as it makes the dough drier)
250 g curd cottage cheese (Hungarians call it túró) can be replaced with Cottage Cheese
250 g butter (minimum 82% fat content)
1 level tablespoon salt
15 g yeast

Pour the flour into a large mixing bowl. Add the salt, crumble in the yeast, and add the cottage cheese.
Add the butter, partially melted. Mix everything thoroughly and knead as much as you can. At first, the dough will be sticky - this is normal. Cover and place it in the fridge for at least 3 hours, but ideally let it rest overnight.
Remove from the fridge, and if it feels too firm, let it sit at room temperature for about 10 minutes. Meanwhile, grate the cheese. Beat the egg and prepare everything for rolling out the dough.
Preheat the oven to 200°C (392°F).
Lightly flour your work surface and place the dough on it. Roll it out to about 0.5 cm thickness, then fold both sides toward the center. Fold the dough over from one side, then fold it again from bottom to top. This double folding creates a nice flaky texture. If you get a thick layered dough, gently press it down and roll it out again to 0.5 cm thickness. Use a small cutter (about 4 cm in diameter) to cut out the scone.
Place them on a baking tray lined with parchment paper. Brush the tops with beaten egg, then sprinkle a generous pinch of grated cheese on each.
Bake in the preheated oven for about 15 minutes.
Stored in the fridge, they keep for 5-6 days (if there are any left…).

1 piece

Energy: 66 calories

Protein: 2 grams

Carbohydrates: 3 grams

Fat: 5 grams