Welsh cakes are a smaller, but similar version of Scottish girdle scones. This Welsh cake recipe is made on a griddle (as it should be), so it’s easy whip up a batch anytime you like, but especially for St. David’s Day on March 1st.
I have recipes from Scotland, Ireland and England on my site, but these Welsh cakes are my first from Wales.
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Given that the patron saint of Wales is St. David, and St. David’s Day is March 1st, it seemed apropos.
When is St. David’s Day?
St. David’s Day is celebrated on March 1st.
Here’s a recipe for Welsh Rarebit to celebrate, as well.
Who Was St. David?
Sometimes we celebrate saints’ days and have no clue about who they were or what they did, right? I knew he is the patron saint of Wales, but that’s all, so here are a few things about St. David from BBC Wales.
What is the Difference Between Welsh Cakes and Scottish Girdle Scones?
The biggest difference in flavor between Welsh Cakes and Scottish Girdle Scones is the addition of mixed spice. If you’re not in the UK, you won’t be able to find it in your neighborhood grocery stores. Although you can find it on Amazon, it’s so easy to make at home. Here’s a cross between a BBC Good Food recipe and the one I buy in the UK.
Love cooking on a griddle? Try these cinnamon raisin English muffins (dough is made in a bread machine)!
The Welsh cake recipe I’m sharing is adapted from Paul Hollywood’s British Baking book. I found them to be a bit on the sweet side, especially since they are traditionally sprinkled with sugar before serving, so I reduced the sugar significantly.
Paul gave me a signed copy of his book when we were on the interview stage at BBC Good Food Scotland a few years ago. I hope you enjoy this little taste of Wales!
Another recipe related to a saint: Zeppole di San Giuseppe (St Joseph’s day pastries)
Eating a Welsh cake is heavenly!
Welsh Cakes Recipe
adapted from Paul Hollywood’s British Baking makes about 24 (printable recipe below)
FULL PRINTABLE RECIPE BELOW
Make the Welsh Cake Dough.
Sift the flour, baking powder and mixed spice into a mixing bowl then rub in the cold butter.
Stir in the sugar and currants.
Stir in the egg and buttermilk and mix to a soft dough. Add more milk if necessary.
Roll out and cut the Dough.
Roll the dough to about 1/3″ thickness.
Cut with either a fluted or straight cutter about 3″ in diameter. Welsh cakes are traditionally quite small, and not like a more standard scone size.
Cook the Welsh Cakes on a Griddle
Heat a griddle to medium heat and cook the Welsh Cakes for a few minutes on each side or until golden brown and cooked in the center.
Place on a cooling rack or tea towel, but not for too long.
These are absolutely delicious when sprinkled with a little sugar and served right away. Don’t forget the tea!
However, I do agree with Paul who says that Welsh cakes are also really good the next day if you pop them in a toaster or heat them any way you like. I hope you try them as I think you’ll be very happy with the recipe!
Love breakfast pastries, baked goods, and breads? Try this recipe for cinnamon raisin English muffins, too!
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- 265 g (2 1/8 cups) all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp mixed spice (see recipe in post)
- 130 g (1/2 cup + 1 tsp) cold butter (good quality)
- 65 g (1/3 cup) sugar (plus more for sprinkling on top)
- 75 g (1/2 cup) currants
- 1 large egg, slightly beaten
- 2 Tbsp buttermilk
Special equipment: a griddle or heavy frying pan. Biscuit cutter.
Make the dough.
- Sift the flour, baking powder and mixed spice into a mixing bowl then rub in the butter.
- Stir in the sugar and currants.
- Stir in the egg and buttermilk and mix to a soft dough. Add more milk if necessary.
Roll out and cut the dough.
- Roll the dough to about 1/3" thickness.
- Cut with either a fluted or straight cutter about 3" in diameter. Welsh cakes are traditionally quite small, and not like a more standard scone size.
Cook the Welsh Cakes
- Heat a griddle to medium heat and cook the Welsh Cakes for a few minutes on each side or until golden brown and cooked in the center.
- Place on a cooling rack or tea towel, but not for too long. These are absolutely delicious when sprinkled with a little sugar and served right away!
- However, I do agree with Paul who says that they're also really good the next day if you pop them in a toaster or heat them any way you like. I hope you try them as I think you'll be very happy with the recipe!
These freeze perfectly. You can always pop them in the oven or airfryer for a couple of minutes to warm them, too.
Nutrition Information:Yield: 12 Serving Size: 2 cakes
Amount Per Serving: Calories: 186Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 56mgSodium: 194mgCarbohydrates: 11gFiber: 0gSugar: 10gProtein: 1g
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