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Sgoniau Tatws (Potato Scones)

Sgoniau Tatws (Potato Scones) is a traditional Cymric (Welsh) recipe (from Nefyn) for a classic potato-based scone that can be served as sweet or savoury bases for breakfast. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Potato Scones (Sgoniau Tatws).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

4

Rating:

Tags : Vegetarian RecipesCake RecipesBritish RecipesCymric/Welsh Recipes

Original Recipe

Mae rhain yn dda i frecwast, brinio neu de. Gallwch eu bwyta gyda chig moch crisbyn ac ychydig o fêl drostynt neu gyda wyau wedi’u sgramblo ac eog mwg. Wrth gwrs, gellwch eu gweini'n syml gyda menyn a jam.

Cynhwysion:

450g tatws blawdiog, wedi’u plicio a’u chwarteru
25g menyn Cymreig
75g blawd plaen
Olew llysiau i ffrio

Dull:

Berwch y tatws mewn dwr a halen am 15 munud neu nes eu bod yn dyner. Draeniwch a’u stwnsho. Curwch y menyn a’r blawd i mewn â llwy bren. Rhowch y tatws ar fwrdd blawdiog a’u tylino’n ysgafn. Rhowch o'r neilltu i oeri yn y rhewgell am awr. Dychwelwch i'r bwrdd blawdiog, rholiwch a thorri 8 sgon ohono â thorrwr plaen 7cm. Cynheswch faen pobi neu padell ffrio drom a’i iro gyda'r olew llysiau. Coginiwch y sgoniau am ryw 4-5 munud ar bob ochr nes eu bod yn euraid. Gweinwch nhw’n gynnes gyda menyn Cymreig a’ch hoff jam.

English Translation

These are excellent for breakfast, brunch or teatime. You can eat them with crisp-fried bacon or with a drizzle of honey or as an accompaniment to scrambled eggs and smoked salmon. Of course, they can also be served simply with butter and jam.

Ingredients:

450g (1 lb) floury potatoes, peeled and quartered
25g (1 oz) Welsh butter
75g (3 oz) plain flour
vegetable oil, for frying

Method:

Boil the potatoes in salted water for 15 minutes, until tender. Drain and mash. Beat in the butter an flour with a wooden spoon. Turn the potato mixture onto a floured board and knead gently.

Set aside in the refrigerator to chill for an hour.

Return to your floured board, roll out and cut out 8 scones with a 7cm plain cutter. Heat a bakestone or a ffrying pan and add a little vegetable oil. Add the scones and cook for 4-5 minutes per side, until they are golden.

Serve warm with Welsh butter and your favourite jam.