Cast Iron

Welsh Cakes

November 11, 2014
4 Ratings
Photo by Bobbi Lin
  • Makes about 18 small cakes
Author Notes

My mother used to make these for my sister and I when we were little girls. They are like scones but cooked in a frying pan or griddle. I use a cast iron pan to make mine; do a test cake first to determine the level of heat required to bake your little cakes. They are prefect served warm, with butter or jam, straight from the frying pan. —Donna

Test Kitchen Notes

In Wales they’re Welsh Cakes, in other parts of the UK they’re Singin’ Hinnies or griddle scones -- but all of them are the humble, slightly less-levened precursor to the scone. Whether eaten with afternoon tea, as a late supper, round a fire while camping, or with butter and jam for breakfast, this griddle scone variant is adaptable, tasty and oh-so-good. Stove-top cooked on a griddle or skillet instead of oven-baked, it’s a great option for the ovenless crowd and uses basic ingredients that you can find in most kitchens. —Ksb

What You'll Need
  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground nutmeg
  • 6 tablespoons cold, unsalted butter, cut into 1/2-inch pieces
  • 2 tablespoons cold lard, cut into 1/2-inch pieces
  • 1/3 cup currants
  • 1 large egg, lightly beaten
  • 1/4 cup cold, whole milk
  1. Combine all the dry ingredients in a large bowl and whisk to blend. Blend the butter and lard into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Stir in the currants Add the beaten egg and enough milk to make a soft dough.
  2. Turn the dough out onto a lightly floured work surface and knead briefly and gently. Roll the dough to a 1/4-inch thickness and cut into 2 1/2-inch rounds with a cookie or biscuit cutter.
  3. Heat an electric griddle or frying pan to 350° F (or a heavy cast iron skillet over medium-low heat). Butter the surface lightly and cook the Welsh cakes for about 3 minutes per side, or until they are golden brown. They should be soft in the middle but not doughy. Remove to a wire rack and sprinkle with granulated or confectioners' sugar. Serve warm. Once they are cool, the cakes can be wrapped and stored at room temperature for several days, or frozen.

See what other Food52ers are saying.

  • Ontariobnd
  • Jacqueline Ogilvie
    Jacqueline Ogilvie
  • Donna
  • Hannah Colt
    Hannah Colt

18 Reviews

Ontariobnd February 28, 2017
I made these for a New Year's day treat with that first cup of coffee - so easy to throw together and really really tasty. My Gram and mom loved them!!
Donna March 1, 2017
Thank you so much for your kind comment Carey. I am very pleased that you enjoyed the Welsh cakes. All the best,
Ksb February 22, 2015
While testing the recipe I put uncooked and cooked scones in the freezer to see how they would keep. While never as good as freshly made, both frozen versions are pretty tasty and can be an option if like me you don't to eat the whole batch when making the recipe.
Donna February 23, 2015
That sounds like a terrific idea. I am going to try that with the next batch of Welsh Cakes. Thanks Ksb :)
Alicefive February 9, 2015
Brought back a taste of my childhood!
Donna February 9, 2015
Thank you Deanna, so pleased you enjoyed the Welsh Cakes.
Julia January 27, 2015
I grew up with these too! - Raisin Griddle Cakes ... quick and easy, - satisfying!!
Donna January 27, 2015
Thank you for your kind comment Julia; they are indeed quick, easy, and still a favorite at our house.
Kaede S. December 21, 2014
My husband's grandmother and her family immigrated to the United States from Wales when she was a little girl. She made these for him when he was little. I just made a batch on my Cuisinart indoor griddle. They are lovely and light and very tasty with a spoonful of cranberry sauce!
Donna December 22, 2014
Thank you for your kind comment Kaede. I am so pleased that you enjoyed the Welsh Cakes!
Owen O. December 11, 2014
My mom only makes these on St. David's Day ( March 1st). Such a treat.
Donna December 11, 2014
That's a lovely tradition Owen. Thank you for your thoughtful comment :)
Jacqueline O. December 7, 2014
We call these bake stones! No spices though and we use butter not lard. These are very easy to cook in an electric grilled too.
Hannah C. December 8, 2014
Oh good to know! I was just wondering if I could substitute the lard.
Donna December 10, 2014
Yes Hannah, as Jacqueline mentioned, you can use all butter. The small amount of lard just gives the cakes a little flakier texture. I hope you enjoy them :)
Donna December 10, 2014
Thanks Jacqueline! My mother used to make these in an electric frying pan; it's a good way to maintain a constant temperature.
CondimentQueen November 11, 2014
Wow, what a nostalgia moment! My Grandma used to make these for me and I had forgotten how much I like them. Thanks for the recipe.
Donna November 11, 2014
You are so very welcome! I hope they are as good as you remember :)