The Secret to Ultra-Soft Scones: No-Yeast Quick Turkish Poğaça Recipe | Professional Technique

Welcome back to Culinary Compass! Tired of waiting hours for yeast dough to rise? We are sharing a highly sought-after, super-soft no-yeast scone (or traditional Turkish Poğaça) recipe straight from Izmir. This quick baking powder technique delivers an incredibly fluffy, moist texture without sacrificing flavor, making Gourmet results accessible even on busy mornings.

Learn our Professional Cooking Techniques for achieving perfect dough softness in minutes, mastering the precise flour-to-liquid ratio, and utilizing the short 10-minute rest time. We also show you how to apply the signature Molasses-Sesame seed coating and the critical scoring method (Food Science in action!) to ensure these pastries open up beautifully like rosebuds in the oven. This high-yield recipe is perfect for breakfast, brunch, or tea time snacks. Don't forget to hit 'Subscribe' for more Culinary Education and tips for Healthy Living through homemade cooking!

***

FULL NO-YEAST SCONE RECIPE (POĞAÇA)

*Ingredients:*
1 cup Warm Milk
1 cup Warm Water
1 cup Vegetable Oil
2 medium-sized Eggs
2 Tbsp Sugar
1 tsp Salt
6 - 7 cups All-Purpose Flour (level cups, gradually added)
2 packets Baking Powder (approx. 4 tsp total)
100-150g Cheese (for filling, optional)

*For Coating:*
3 Tbsp Grape Molasses (thinned with water if thick)
Toasted Sesame Seeds

*Instructions:*
1. In a mixing bowl, combine warm milk, warm water, eggs, oil, sugar, and salt. Whisk well for 30-40 seconds.
2. Add the first 3 cups of flour along with the 2 packets of baking powder. Mix until smooth using a whisk.
3. Switch to hands. Gradually add the remaining flour (approximately 3-4 more cups) until a very soft, slightly sticky dough forms.
4. Transfer the dough to a floured countertop and knead gently for 2-3 minutes until the dough is smooth and manageable. Do not over-knead.
5. Let the dough rest for 10 minutes.
6. Divide and shape the dough. Fill with cheese cubes, bringing the edges inward and rolling to seal the seam well.
7. Dip each scone first into the molasses mixture, ensuring full coating, and then generously dip into the toasted sesame seeds.
8. Place on a parchment-lined baking sheet.
9. Using scissors or a knife, make a deep cross-shaped slit on the top of each scone.
10. Bake in a preheated oven at 350°F (180°C) for exactly 30 minutes, or until deeply golden brown. Do not overbake to maintain softness.