- Flour - 600 g (1.3 lbs)
- Margarine - 250 g (0.6 lbs)
- Cottage Cheese - 250 g (0.6 lbs)
- Sour Cream - 2 cups
- Yeast - 50 g (0.1 lbs)
- Egg - 1 whole
- Salt - 3 tsp
- Dill - 1 bag of chopped fresh
- Cheese - 100 g grated (0.2 lbs)
- Egg - 1 (for spreading on top of the scones)
Mix the yeast, flour, margarine until it is crumbly, then add the cottage cheese, cream, eggs, salt.
Knead well until the dough separates from the sides of the bowl.
Roll it out, sprinkle with chopped fresh dill, fold in half. Let sit for 10 minutes. Roll it out, fold like the first time. Allow to rest 10 minutes. Stretch and fold again and let rest for 10 more minutes. Cut the dough into round scones. Place on a baking pan lined with baking paper. Brush tops with egg and sprinkle with grated cheese.
Bake in preheated oven for 20-25 minutes.
Baking temperature: 160 ° C
Also known as: Pogi Cheese, Dill-pogi Cheese, Cottage Cheese And Dill Scones