Welsh Cakes

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.  Recipe developed by Donna from A Red Binder in partnership with Food52.  Photo courtesy of Bobbi Lin.

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Servings 18small cakes
Prep Time 10minutes
Cook Time 10minutes
Submitted By Donna from A Red Binder
Rating
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Votes: 0
Rating: 0
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Servings 18small cakes
Prep Time 10minutes
Cook Time 10minutes
Submitted By Donna from A Red Binder
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Ingredients
Ingredients
Instructions
  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.
Recipe Notes

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.

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