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Traditional Welsh Cakes Recipe from Mary Berry

Welsh cakes are delightfully rustic, delicate, and delicious. They're like a cross between a scone and the fluffiest of pancakes––perfect with a cup of tea.

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings: 24
Calories: 100 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 cups self-rising flour (or 2 cups of all-purpose flour mixed with 2 teaspoons baking powder)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • ½ cup butter (1 stick, 115g; cold, diced, plus more for the griddle)
  • ½ cup superfine sugar
  • ½ cup currants
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  • ⅛ teaspoon cinnamon
  • 1 egg (beaten)
  • 2-4 tablespoons milk

Instructions

    Cup of Yum
  1. Combine the flour, baking powder, and salt in a large bowl. Add the butter and rub it in with your fingertips or a pastry cutter until the mixture resembles fine breadcrumbs. You can also do this step using a food processor.
  2. Add the sugar, currants, and spices, and stir with a wooden spoon to mix. Add the egg and enough milk to form a soft but not sticky dough. Mary Berry needed a little more than 2 tablespoons. I needed closer to 4 tablespoons. The dough should resemble pie crust dough. You can knead it to get it to come together, but no more than a few times. You don’t want your Welsh cakes to turn out tough!
  3. On a lightly floured surface, roll out the dough to a ¼-inch thickness. Cut into rounds with the pastry cutter until all of the dough has been used (just ball up any excess and re-roll in order to cut out as many as you can). I used a scalloped 2-inch round and a similar-sized heart.
  4. Heat a griddle or heavy frying pan over medium heat, and melt a little butter in it. A thin pat is sufficient for each batch--that’s 7 welsh cakes that fit into my cast-iron skillet.
  5. Cook the Welsh cakes over medium heat for 3-4 minutes on each side until cooked through and golden brown. Be careful on the first flip, as they are still a little fragile--similar to American pancakes--at this point. During the cooking process, you may have to turn the heat up or down. I modulated between medium-high and medium-low.
  6. Let cool on a wire rack and continue to cook the cakes in batches. They’re best when fresh, and even a little warm. You can sprinkle them with powdered sugar and serve with, obviously, a lovely cup of tea.

Notes

  • Makes 2 dozen Welsh Cakes.

Nutrition Information

Calories 100kcal (5%) Carbohydrates 15g (5%) Protein 2g (4%) Fat 4g (6%) Saturated Fat 3g (15%) Cholesterol 17mg (6%) Sodium 86mg (4%) Potassium 59mg (2%) Fiber 1g (4%) Sugar 6g (12%) Vitamin A 130IU (3%) Vitamin C 0.2mg (0%) Calcium 15mg (2%) Iron 0.6mg (3%)

Nutrition Facts

Serving: 24Serving

Amount Per Serving

Calories 100

% Daily Value*

Calories 100kcal 5%
Carbohydrates 15g 5%
Protein 2g 4%
Fat 4g 6%
Saturated Fat 3g 15%
Cholesterol 17mg 6%
Sodium 86mg 4%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 6g 12%
Vitamin A 130IU 3%
Vitamin C 0.2mg 0%
Calcium 15mg 2%
Iron 0.6mg 3%

* Percent Daily Values are based on a 2,000 calorie diet.