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Sgoniau Mam (Mum's Batch Scone)

Sgoniau Mam (Mum's Batch Scone) is a traditional Welsh (Cymric) recipe from my own mother, for a classic scone mix flavoured with spices and incorporating raisins and dates that is baked as a single large batch scone rather than individual rounds. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Mum's Batch Scone (Sgoniau Mam).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

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

Original Recipe

Cynhwysion:

280g blawd codi
1/4 llwy de sinnamon wedi malu
1/4 llwy de sunsur wedi malu
1/4 llwy de clof wedi malu
1/4 llwy de mes wedi malu
1/4 llwy de cardamwm wedi malu
100g menyn
150g siwgwr
40g rhesin
60g dêt
1 melynwy ŵy wedi curo
1 llwy fwrdd, siwgwr brown
menyn

Dull:

Hidlwch y blawd a'r sbeisiau i fowlen mawr. Ychwnegwch y menyn a rhwbiwch if fewn gyda'ch bysedd nes fod y gymysgfa yn debyg i friwsion. Ychwanegwch y ffrwythau a chymysgwch yn dda. Halifwch ddigon o lefrith i'r gymysgfa i ddod a'r cyfan gyda'i gilydd fel toes tew cyn ei droi ar wyneb blawdiog, Dowch a'r cyfan at ei gilydd i wneud cacen tua 20cm o ddiamedr a 2cm o drwch yna codwch y gacen ar hambwrdd pobi wedi ei iro. Brwsiwch wyneb y sgon gyda'r melynwy wedi ei guro yna gwasgarwch y siwgwr brown am ei ben. Trosglwyddwch i bopty wedi ei gyn-gynhesu i 200°C (400°F/Gas Mark 6) a phobwch am tua 20 munud, nes fod y gwyneb wedi ei frownio'n dda. Trosglwyddwch i resel gwifren a gadewch i'r sgon oeri. Gweinwch yn gynnes gyda menyn a jam.

English Translation

Ingredients:

280g self-raising flour
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground mace
1/4 tsp ground cardamom
100g butter
150g caster sugar
40g raisins
60g dates, pitted and quartered
60ml milk (about)
1 egg yolk, beaten
1 tbsp light brown sugar
butter

Method:

Sift the flour, cinnamon, ginger, cloves, mace and cardamom into a large bowl. Add the butter and rub into the flour mixture with your fingers until the mix resembles fine breadcrumbs. Add the raisins and dates and mix well.

Add just enough of the milk to bring the mixture together as a stiff dough then turn onto a lightly-floured surface and pat to make a cake about 20cm in diameter and 2cm thick. Transfer onto a well-greased baking tray and score the top into 8 wedges. Brush the surface with the beaten egg yolk then sprinkle the brown sugar over the top.

Transfer to an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 20 minutes, or until the surface is golden brown. Transfer to a wire rack and allow to cool.

Serve warm with butter and jam.