Pogacha without yeast

Mixing: take out the bowl and spoon. I have found it best to mix the flour, salt and baking soda first. This helps to distribute these ingredients so that no lumps form in the dough.

Add the butter: then add the butter or margarine. My personal experience is that if I cut the butter into small cubes and then add it to the flour, it is much easier to work with. The butter gives the scones an amazing taste, so don't regret it.

Add the cream and eggs: then add the cream and eggs. My tip here is to always beat the eggs first in a separate bowl before adding them to the batter.

Kneading: the ingredients should be mixed and kneaded until a homogeneous, non-sticky dough is obtained. If the dough is sticky, you can add a little more flour if necessary.

Shaping: form the prepared dough into small balls and place them on a baking tray lined with baking paper, then press down lightly with your fingers.

Baking: preheat the oven to 180 degrees and bake the scones for 20 minutes until golden brown.