Sgoniau Triog (Treacle Scones) is a traditional Welsh (Cymric) recipe for a classic tea-time scone of a baked wholemeal flour, butter, treacle and milk dough cut into rounds. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Treacle Scones (Sgoniau Triog).
360g blawd grawn cyfan codi
90g menyn
1 llwy bwdin triog du
1/2 llwy de halen
30ml llefrith (tua hyn)
Dull:
Ychwanegwch yr halen a'r blawd i fowlen cyn rhwbio'r menyn i fewn gyda'ch bysedd nes fod y gymysgfa yn edrych fel briwsion. Ychwanegwch y triog a digon o lefrith i wneud toes meddal.
Rhpliwch y does ar wyneb blawdiog nes tua 3cm o drwch a torrwch sgoniau allan gyda torrwr pastei 5cm. Trosglwyddwch y sgoniau i hambwrdd pobi wedi ei iro a'i drosglwyddo i bobty wedi ei gyn-gynhesu i 200°C (400°F/Gas Mark 6). Pobwch am tua 15 munud, neu nes fod y sgoniau wedi lliwio a choginio drywodd.
Trosglwyddwch i resel gwifrog i oeri. Gweinwch yn gynnes weid eu haneru a'u ledu gyda menyn.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
English Translation
Ingredients:
360g self-raising, wholemeal, flour
90g butter
1 dessert spoon black treacle
1/2 tsp salt
30ml milk (about)
Method:
Add the salt to the flour in a bowl then rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the treacle and sufficient milk for the mixture to come together as a soft dough.
Tip onto a floured surface and roll to 3cm thick. Use a 5cm pastry cutter to cut scones from the dough. Transfer these to a well-greased baking tray and continue until all the dough is used up. Transfer to an oven pre-heated to 200°C (400°F/Gas Mark 6) and bake for about 15 minutes, or until golden and cooked through. Transfer to a wire rack to cool and serve halved and spread liberally with butter.
)
Click on the image, above to submit to Pinterest.
