This year my family and I spent our holidays in Wales. I sent a postcard from Wales for the BPW and it’s obvious to cook something Welsh as Holiday Cuisine. My younger son liked the Welsh scones, so when we passed a bakery like this he often asked, if he could get one. Home again, I baked some Welsh Scones or Sgonau Cymreig from my new Welsh cookbooks.
 
 

Welsh Scones

Sohn No. 2 says, they taste similar than in Wales. So I use my version of Welsh Scones as my contribution to Meeta’s Monthly Mingle.

Next time I’ll turn the dough out to nearly 2 cm.

-==== REZKONV-Recipe – RezkonvSuite v1.2

Title: Welsh Scones – Sgonau Cymreig
Categories: Welsh, High tea
Yield: 16 Servings

240 grams Flour, 8 oz
1/2 teasp. Cream of tartar
1/2 teasp. Bicarbonate of soda
120 grams Butter, 4 oz
60 grams Caster sugar, 2 oz
120 grams Currants, 4 oz
1 Egg Size M
Milk

============================ SOURCE ============================
*
Welsh Teatime Recipes: Traditional Welsh Cakes
ISBN: 978-1898435013 *
— Edited *RK* 08/12/2006 by
— Ulrike Westphal

Currants scones that are specially buttery; a teatime treat.

Set oven to 225 °C/450 °F or Mark 8. Sift the flour, cream of tartar
and bicarbonate of soda together into a bowl, then rub in the butter
until the mixture resembles breadcrumbs. Stir in the sugar and dried
fruit. Make a well in the centre, drop in the egg and stir in,
adding sufficient milk to produce a soft dough. Turn out on to a
lightly floured surface, flatten with the hands to about 1.3 to 2 cm
– 1/2 to 3/4 inch – thick then form into 5 cm – 2 inch – rounds,
handling as lightly as possible. Place on a greased baking sheet and
brush with a little milk. Bake for 10 to 12 minutes or until golden.
Cool on a wire rack. Serve plain or with honey.

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