Bear onion (folded) scones

The symbolic catch of the spring bear onion season is the bear onion scones. I think a lot of people make this salty guest house the most from this fresh green plant with a garlicy aroma in the spring.

It's no different than me, besides the fact that I use it in a wide variety of dishes, scones are almost a must-have when bear onions appear in the markets and in the multi-variety vegetable section. That's the kind of folded pogi I make out of it, but now with a little twist, because instead of butter, I made it with duck fat.

Ingredients for 16 pieces:
500g plain flour
100g sour cream
100g duck fat
25g fresh yeast
200ml lukewarm water
12g salt
5g sugar
10-15 onion leaves

To the top for lubre:
1 whole egg

Preparation:

The bear onions are thoroughly rinsed, the water is soothed with a tea towel, and then chopped together. I cut off the thicker stem, use it for what I'm cooking, or a bread with butter, and use only the green leaf part in the pogi.

Sift the flour into a bowl, add the salt, sugar, duck fat and finally the yeast dissolved in lukewarm water.

Knead the whole thing well to make the dough. We work it out thoroughly to make it shiny, blistered. Cover with a clean tea towel, rest for 30 minutes until doubled.

After the dough has risen, on a lightly floured worktop, in a few movements, gently rework, then leave to rest for 5 minutes.

After resting, stretch a quarter of the onion on its surface with a rolling red tree. The folding looks like the dough is imaginary divided into three parts, the two extreme thirds are folded into each other. That is, fold one edge into the middle, put bear onions on this, and then fold the other edge of the dough, adjusting it so that it accurately covers the layer underneath.

Then turn the dough, stretch it out again at 90 degrees, sprinkle over the rest of the onion and fold it again as before.

After the second fold, stretch again, but it is already thicker, about two fingers thick, the top is grilled with a knife, then ripped out with a scones tearer (I used a diameter of 6.5 cm).

Lined with baking paper, cover the top with a beaten egg and place for about 10 minutes. Allow to get up for 20 minutes. You can sprinkle sesame seeds, cumin, flaxseed, pumpkin seeds, cheese, or big-eyed salt on them.

After they have hatched, bake the scones in a preheated oven at 170 degrees for 25-30 minutes, until golden yellow.