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Sgoniau Bricyll a Chnau Ffrengig (Apricot and Walnut Scones)

Sgoniau Bricyll a Chnau Ffrengig ( Apricot and Walnut Scones) is a classic Cymric (Welsh) for a classic flour, butter and milk scone leavened with baking powder that's flavoured with dried apricots and walnuts and served with cream and raspberries. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Apricot and Walnut Scones (Sgoniau Bricyll a Chnau Ffrengig).

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Serves:

8–10

Rating:

Tags : Milk Recipes Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

I'r Sgoniau:
225g o flawd codi
1 llwy de o bowdwr pobi
50g o siwgwr caster
50g o fenyn
50g o fricyll parod i fwyta, wedi eu torri'n ddarnau
50g o gnau Ffrengig, wedi eu torri'n ddarnau
150ml o lefrith
1 wy wedi eu guro

I'r Llenwad:
275ml o hufen dwbwl wedi eu guro
225g o fafon

Dull:

Hidlwch ynghyd y blawd, halen a'r powdwr codi i fowlen mawr. Torrwch y menyn yn ddarnau yna ychwanegwch i'r bowlen a rhwbiwch i fewn i'r blawd nes fod y gymysgfa fel briwsion mân cyn cymysgu y siwgwr, y bricyll a'r cnau Ffrengig i fewn. Ychwanegwch y llefrith nes fod gennych does meddal, cryf. Pwniwch yn ysgafn yna trowch ar wyneb weid ei flawdio a rholiwch allan tua 2cm o drwch. Torrwch yn ddarnau crwn gyda torrwr pastai (rholiwch y gweddillion i wneud mwy). Trosglwyddwch y sgoniau i hambwrdd pobi wedi ei iro, brwsiwch pen y sgoniau gyda'r wy wedi curo, yna trosglwyddwch i bopty wedi ei gyn-gynhesu i 200°C gan bobi am tua 12 munud, neu nes fod y sgoniau wedi godi ac yn euraidd. Trosglwyddwch i hambwrdd gwifren i oeri. I weini, torrwch y sgoniau yn hanner a llenwch gyda'r hufen a'r mafon.

English Translation

Ingredients:

For the Scones:
225g self-raising flour
1 tsp baking powder
50g caster sugar
50g butter
50g ready to eat apricots, chopped
50g walnuts, chopped
150ml milk
1 egg, beaten

For the Filling:
275ml double cream, beaten
225g raspberries

Method:

Sift together the flour, salt and baking powder into a large bowl. Dice the butter then add to the bowl and rub into the flour until the mixture resembles fine crumbs. At this point stir in he sugar, the chopped apricots and the chopped walnuts.

Now add the milk, so that you bring the ingredients together as a strong but soft dough. Knead lightly then turn onto a floured work surface and roll out to about 2cm thick.

Cut into round pieces with a pastry cutter (roll out the scraps to make more) then transfer the scones onto a greased baking tray. Brush the tops of the scones with beaten egg then transfer to an oven pre-heated to 200°C and bake for about 12 minutes, or until the scones are well risen and golden brown on top.

Transfer the scones to a wire rack to cool. To serve, cut the scones in half and fill with the cream and raspberries.