Welsh Cakes
Donna
Photo by Bobbi Lin
- Serves
- about 18 small cakes
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.
Ingredients
- 2 cup all-purpose flour
- 1/3 cup granulated sugar
- 2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly ground nutmeg
- 6 tablespoon cold, unsalted butter, cut into 1/2-inch pieces
- 2 tablespoon cold lard, cut into 1/2-inch pieces
- 1/3 cup currants
- 1 large egg, lightly beaten
- 1/4 cup cold, whole milk
Featured Video
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.
Directions
- Step 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.
- Step 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.
- Step 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.