Welsh Recipe Books: A Classic Recipe for Welsh Cakes

Welsh cakes, or picau ar y maen, are small, lightly spiced griddle cakes from Wales, made with flour, butter, sugar, currants, and egg. This straightforward version brings the familiar recipe-book method to a home stovetop: cook the tender rounds on a dry heavy pan, then serve them warm with a little sugar.

Recipes for Welsh cakes vary between households and cookbooks: some use mixed spice, others prefer nutmeg, and the balance of fruit and sweetness can differ. The method here makes 12 modest cakes with a soft, crumbly middle and a lightly browned outside. A heavy skillet works well if you do not have a traditional bakestone.

Ingredients

2 cups (250 g) all-purpose flour, plus about 1 tablespoon (8 g) for the work surface
1 teaspoon (4 g) baking powder
1/8 teaspoon (about 0.75 g) fine salt
1/2 teaspoon (about 1 g) mixed spice
1/2 cup (113 g) cold unsalted butter, cut into small cubes
1/3 cup (67 g) granulated sugar
1/2 cup (75 g) currants
1 large egg (about 50 g without the shell), lightly beaten
1 tablespoon (15 ml) milk, with up to 1 additional tablespoon (15 ml) if needed
1 tablespoon (12 g) granulated sugar, for sprinkling after cooking

Instructions

Combine the dry ingredients. In a large bowl, whisk together the flour, baking powder, salt, and mixed spice so the leavener and seasoning are evenly distributed. If you like a more delicate spice flavor, use a scant 1/2 teaspoon; a stronger blend can take over the currants, so avoid adding a large extra spoonful.
Rub in the butter. Add the cold butter cubes. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs, with a few small buttery pieces still visible. You can also use a pastry cutter. Work quickly and stop once the mixture looks crumbly; warming the butter too much can make the cakes dense rather than tender.
Add sugar and currants. Stir in the 1/3 cup sugar and currants, separating any currants that are clumped together. Make a well in the middle and pour in the beaten egg and 1 tablespoon of milk. Mix with a fork or a table knife until the dough begins to come together in soft, uneven clumps.
Bring the dough together. Use your hands to press the clumps into a dough, kneading only briefly in the bowl. If dry crumbs remain and the dough will not hold when pressed, add the extra milk a teaspoon at a time. The dough should be pliable but not sticky. If it feels wet, dust it with a little flour rather than adding a large amount at once.
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 to prevent sticking. Cut 12 rounds with a 2 1/2- to 3-inch (6- to 7.5-cm) cutter. Gather scraps gently and reroll once; repeated rerolling develops the flour and makes later cakes tougher.
Heat the pan and cook in batches. Set a heavy skillet, griddle, or bakestone over medium-low heat. Do not add oil or butter: the dough contains enough butter to brown on a dry surface. Cook the rounds in a single layer, leaving room to turn them, for about 3 minutes on each side. Adjust the heat if they darken before the centers cook. Cook in three batches of four, wiping away any loose flour between batches if it begins to scorch.
Check doneness and finish. The cakes should be evenly golden with no raw-looking dough at the edges. Because this dough contains egg, use a food thermometer to check a cake near the center of the batch: USDA FSIS gives 160°F (71°C) as the safe minimum for egg dishes. If a cake is below that temperature, lower the heat slightly and cook it for another 30 seconds per side before checking again. Transfer the cooked cakes to a plate and sprinkle with the remaining tablespoon of sugar while warm.

Tips

Keep the dough cool. Cold butter makes the dough easier to handle and helps the cakes stay tender. If the dough becomes sticky while rolling, dust the surface lightly with flour and work promptly. Avoid kneading it as you would bread; a few gentle presses are enough to bring it together.
Control the pan temperature. A pan that is too hot can brown the outside before the centers are cooked, while a very cool pan may leave the cakes pale and dry. Start at medium-low, cook one test cake if you are unsure, and turn the heat down if it colors rapidly. Different pans retain heat differently, so use the appearance of the first batch to guide you.
Use a sensible currant substitute. Small raisins can replace currants in the same quantity. Chop larger raisins so they do not tear the dough when you cut the rounds. The flavor will be a little sweeter and the pieces more noticeable. Dried cranberries also work, though their sharper flavor makes the result less traditional.
Measure flour lightly. Spoon flour into the measuring cup and level it rather than packing it down. Too much flour is a common reason for dry, crumbly dough. If you weigh ingredients, use the listed gram amounts; if measuring by volume, add milk gradually because flour can settle differently from one cup to the next.

Serving Suggestions

Welsh cakes are especially good warm, shortly after they come off the griddle, when the outside is crisp and the center is soft. The finishing sugar gives a simple, lightly crunchy coating. For a classic snack, serve them plain with tea or coffee; they are substantial enough to enjoy on their own without frosting or a thick topping.

For a more generous plate, split a warm cake and add a little butter, or serve the cakes with jam on the side so each person can add as much as they like. A spoonful of thick cream is another option for a dessert-style serving. If presenting them on a platter, let them cool for a few minutes first so the sugar does not dissolve completely against the plate, and keep the cakes loosely covered if they will sit out for a short time.

Variations

Mixed spice is convenient, but it is not essential. Use 1/4 teaspoon (about 0.5 g) ground nutmeg instead for a simpler, warmer flavor, or leave the spice out for a plainer cake that lets the butter and currants stand out. Traditional and modern recipes differ in their seasoning and sweetness, so there is room to adjust the flavor without changing the basic griddle method.

For a citrus note, add 1 teaspoon (about 2 g) finely grated lemon zest with the sugar and currants. You can also replace up to 2 tablespoons of the currants with finely chopped mixed peel, though the finished cakes will taste more candied. If you need to avoid dairy, a firm plant-based butter alternative can be used in the same amount; choose one intended for baking, since a soft spread may make the dough greasy. The texture and buttery flavor may vary slightly with the substitute.

Storage and Reheating

Cool the cakes on a rack, then refrigerate them in a covered container within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. If stacking them, place a piece of baking parchment between layers to reduce sticking, especially if the sugar topping is still a little damp. They are also fine at room temperature for serving on the day they are made, but do not leave them out overnight.

To reheat, warm the cakes in a dry skillet over low heat for about 1 to 2 minutes per side, turning once, until heated through. A low oven set to 300°F (150°C) works for a larger batch; arrange the cakes in one layer and warm them for about 5 to 8 minutes. Reheat leftovers to 165°F (74°C), as recommended for cooked leftovers, and avoid repeated warming, which can dry them out. For longer storage, freeze cooled cakes in a sealed freezer-safe container with parchment between layers for up to 2 months for best quality. Thaw in the refrigerator or reheat from frozen over low heat, adding time as needed.

Frequently Asked Questions

Are Welsh cakes the same as scones?
They share familiar baking ingredients, but Welsh cakes are rolled into small rounds and cooked on a griddle or heavy skillet rather than baked in an oven. Their texture is closer to a tender, lightly crisp griddle cake than to a tall, flaky scone. They are usually served plain or with a little sugar rather than split and filled.

What is a bakestone, and do I need one?
A bakestone is a flat cooking surface traditionally used for griddle baking. You do not need a special one for this recipe: a heavy cast-iron skillet, a flat griddle, or another sturdy pan that heats evenly will work. Use a dry surface and cook over medium-low heat so the cakes have time to cook through without scorching.

Why are my Welsh cakes hard or dry?
The most common causes are too much flour, overworking the dough, or cooking the cakes for too long over low heat. Measure the flour carefully, add only enough milk for the dough to hold together, and knead just until it forms a ball. Check the first cake early and adjust the heat rather than extending every batch automatically.

Can I make the dough ahead?
For the best texture, roll and cook the dough soon after mixing. If you need to prepare ahead, wrap the dough and refrigerate it for up to 24 hours, then let it sit briefly until it is workable. Cold dough can be firm and may crack when rolled, so give it a few minutes at room temperature rather than adding extra liquid. Cooked cakes are usually more convenient to make ahead and reheat gently.

Can I make Welsh cakes without currants?
Yes. Leave them out for a plain version, or use the same amount of small raisins. If omitting the fruit, the dough may seem slightly less sweet, so you can add an extra teaspoon of sugar if desired. Keep the dough thickness and cooking method the same, and still check that the centers are fully cooked.

More recipes to cook

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

Spotted an error? Tell us and we will correct it (corrections policy).