Welsh Cakes Recipe: How to Make Them on a Griddle at Home

Welsh cakes are small, lightly spiced griddle cakes from Wales, made with flour, butter, sugar, currants, and egg. They cook quickly on a flat griddle or heavy skillet, giving them a tender middle and a lightly crisp, golden surface; they are delicious warm with a little sugar on top.

Ingredients

2 cups (250 g) all-purpose flour, plus about 1 tablespoon (8 g) for dusting. Spoon the flour into the measuring cup and level it rather than packing it down.
1 teaspoon (4 g) baking powder, for a gentle lift. Traditional family recipes vary, and some use self-rising flour instead.
1/2 cup (100 g) granulated sugar, divided only if you want to save a little for sprinkling after cooking.
1/2 teaspoon ground mixed spice, a traditional-style blend often containing cinnamon, coriander, nutmeg, and cloves. If you cannot find it, use 1/4 teaspoon cinnamon and a small pinch each of nutmeg and ground ginger.
1/4 teaspoon fine salt, to balance the sweetness.
1/2 cup (113 g) cold unsalted butter, cut into small cubes. Cold butter helps create the tender, crumbly texture.
1/2 cup (75 g) currants. If currants are unavailable, use finely chopped raisins; they are larger and sweeter, so chop them into pieces about the size of currants.
1 large egg, lightly beaten.
1–2 tablespoons (15–30 ml) milk, added gradually to bring the dough together. You may not need the full amount.
1 teaspoon (5 g) butter, for lightly greasing the griddle or skillet as needed.
1 tablespoon (12 g) granulated sugar, optional, for sprinkling over the warm cakes.

Instructions

Mix the dry ingredients. In a large bowl, whisk together the flour, baking powder, sugar, mixed spice, and salt. Stir well so the baking powder and spice are spread evenly through the flour; this helps the cakes rise and taste consistent from edge to edge.
Rub in the butter. Add the cold butter cubes. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs, with a few small flakes of butter still visible. Work fairly quickly so the butter does not become greasy or melt from the warmth of your hands. Stir in the currants.
Bring the dough together. Make a hollow in the center and add the beaten egg and 1 tablespoon (15 ml) milk. Stir with a fork, then use your hands to press the mixture into a soft dough. If dry crumbs remain at the bottom of the bowl, add more milk a teaspoon at a time, using no more than 1 additional tablespoon (15 ml). The dough should hold together when pressed but should not feel sticky or wet.
Chill the dough. Shape the dough into a flat disk, wrap or cover it, and refrigerate for 15 minutes. This short rest firms the butter and makes the dough easier to roll without adding lots of extra flour. While it chills, set out a heavy skillet, griddle, or traditional bakestone and prepare a clean work surface.
Roll and cut. Lightly flour the work surface and rolling pin. Roll the dough to about 1/4 inch (6 mm) thick, turning it once or twice and dusting only as needed to prevent sticking. Cut out rounds about 2 1/2 inches (6 cm) across. Gather the scraps gently, press them together, and roll them once more; handling the dough repeatedly can make the cakes firmer. You should get about 12 cakes, depending on the cutter and how efficiently you use the scraps.
Heat the griddle. Warm the dry skillet or griddle over medium-low heat for about 5 minutes. It should be evenly hot, not smoking. Lightly grease it with a little of the measured butter, then wipe away any excess. A thin film prevents sticking without frying the cakes in a pool of butter. If you have room, cook four cakes at a time without crowding them.
Cook the cakes. Cook each batch for about 4 minutes on the first side, then turn and cook for about 4 minutes on the second side. Adjust the heat if the outside darkens before the middle is set; Welsh cakes need a steady, moderate heat rather than a hot pan. Repeat with the remaining dough, lightly greasing the surface between batches if it looks dry. The cakes should be golden brown on both sides and feel set in the center. For egg safety, USDA FSIS gives 160°F (71°C) as the safe minimum temperature for egg dishes; check the center of a representative cake with a food thermometer. Transfer cooked cakes to a rack or plate and sprinkle with the optional sugar while warm.

Tips

Keep the dough soft, not sticky. Flour absorbs moisture differently depending on how it is measured, and egg sizes vary. Add the milk gradually and stop as soon as the dough holds together when pressed. If you add too much, a light dusting of flour can help, but excess flour makes the finished cakes dry.
Control the pan temperature. A pan that is too hot browns the outside before the center cooks through; one that is too cool can leave the cakes pale and dry. Start at medium-low and cook one test cake if you are unsure. If it colors quickly, lower the heat; if it is still pale after several minutes, raise it slightly.
Use a light touch when rerolling. The first roll gives the most tender cakes. Press scraps together rather than kneading them, and reroll them only once. The last cake may be less even than the first, which is normal and does not affect its flavor.
Make a substitution thoughtfully. Chopped raisins work in place of currants, though they make the cakes sweeter and more fruit-forward. Mixed spice can be replaced with cinnamon and a little nutmeg or ginger. Avoid using a large amount of extra flour to compensate for substitutions; add milk or flour in small increments so the dough stays balanced.

Serving Suggestions

Welsh cakes are often served warm or at room temperature, simply dusted with sugar. Set them out with tea or coffee for an afternoon snack, or offer them as a small breakfast alongside fruit. Their sweetness is gentle enough to pair well with a sharp fruit preserve, such as raspberry or blackcurrant jam, and a little salted butter. For a dessert-style plate, serve one or two cakes with sliced apples or berries and a spoonful of thick yogurt or softly whipped cream.

If serving a group, keep the cakes in a clean tea towel while they are still warm so they remain soft, then uncover them before they become steamy. Put extra sugar, butter, and jam on the table so everyone can choose how to finish them. They are also easy to pack once fully cooled, making them a practical baked treat for a picnic or lunchbox.

Variations

There is no single version of Welsh cakes used by every household. Some recipes rely on self-rising flour, some include a little more spice, and the size and sweetness can vary. This version uses all-purpose flour and baking powder so the ingredients are easy to find. To use self-rising flour instead, replace the all-purpose flour and baking powder with 2 cups (250 g) self-rising flour, then leave out the baking powder; the result may have a slightly different rise depending on the flour brand.

For a different dried-fruit flavor, use chopped raisins or sultanas instead of currants. Finely grated lemon or orange zest can add a fresh citrus note; begin with about 1 teaspoon and mix it into the sugar before rubbing in the butter. For a plainer cake, leave out the currants and keep the spice, or reduce the spice if you prefer a milder flavor. These changes alter the traditional balance but still work with the same basic dough and griddle method.

You can also make smaller cakes by cutting rounds about 2 inches (5 cm) wide. Watch them closely because smaller rounds may cook faster, and use the color and set center as your guide rather than assuming the full cooking time. Avoid making the dough much thinner than 1/4 inch, since thin cakes can dry out before they develop the characteristic tender middle.

Storage and Reheating

Let the cakes cool, then store them in an airtight container. At room temperature, they are best eaten within 2 days; because they contain egg and dairy, refrigerate them if your kitchen is warm or if you need to keep them longer. Refrigerate within 2 hours of cooking, and use refrigerated cakes within 3–4 days. Keep them in a single layer or separate layers with parchment so the currants and sugar do not make them stick together.

To reheat, warm a cake in a dry skillet over low heat for about 1 minute per side, just until heated through, or microwave one for 10–15 seconds. The skillet keeps the outside pleasantly dry, while the microwave is convenient but can soften the surface. Avoid reheating for too long, as the cakes can turn tough. For longer storage, freeze fully cooled cakes in a sealed freezer-safe container for up to 2 months. Thaw them in the refrigerator or at room temperature, then warm briefly before serving. Do not leave cooked cakes at room temperature for more than 2 hours.

Frequently Asked Questions

Are Welsh cakes the same as scones?

They share familiar ingredients such as flour, butter, and dried fruit, but they are cooked differently. Welsh cakes are rolled into small rounds and cooked on a griddle or in a skillet, rather than baked in an oven. That direct heat gives them browned surfaces and a tender center without requiring an oven.

Can I make Welsh cake dough ahead?

Yes. You can prepare the dough, cover it well, and refrigerate it for up to 24 hours. It may feel firm straight from the refrigerator, so let it sit for a few minutes until it is workable, then roll and cook it. If it becomes sticky as it warms, dust the surface very lightly with flour rather than kneading in a lot more.

Why are my Welsh cakes dry or hard?

Common causes include adding too much flour, working the dough for too long, rolling it too thin, or cooking the cakes over high heat. Measure flour without packing it into the cup, add milk gradually, and stop mixing when the dough comes together. A steady medium-low griddle gives the center time to cook before the outside becomes too dark.

Can I cook Welsh cakes without a traditional bakestone?

Yes. A heavy, flat skillet or griddle is a suitable substitute. Cast iron holds heat well, but another sturdy pan can work if it has a flat cooking surface. Preheat it gradually, keep the cakes in a single layer, and adjust the heat between batches if the pan gets hotter as you cook.

Can I make these without currants?

Yes. Leave them out for plain spiced cakes, or replace them with the same amount of chopped raisins or sultanas. If you use larger dried fruit, chop it finely so it is distributed through the dough and does not make the rounds difficult to cut or turn. The cakes will still cook in the same way, though their sweetness and texture will vary a little.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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