Traditional Welsh Cakes

Traditional Welsh Cakes bring together the best parts of a tender scone and a buttery griddle biscuit. They are lightly sweet and dotted with currants, with golden surfaces and soft, crumbly centers. A little orange zest brightens the fruit without overpowering the familiar flavor of this Welsh classic.

Instead of baking in the oven, Welsh cakes cook directly on a griddle or skillet. That simple method creates their signature browned exterior while keeping the middle tender. The dough comes together quickly, and a short chill makes cutting and flipping the cakes especially easy.

Serve them warm with butter, jam, or simply a light coating of sugar. They are lovely with tea, yet easy enough for breakfast, brunch, or an afternoon treat. Their slightly rustic edges are part of the charm, and the first batch rarely lasts long.

Recipe Yield: 12 Welsh cakes

INGREDIENTS

2 cups all-purpose flour, spooned and leveled
2 tsp baking powder
1/2 tsp fine salt
1/4 tsp ground nutmeg
8 tbsp cold unsalted butter, cut into small cubes
1/3 cup granulated sugar
1/2 cup dried currants
1 large egg
2 tbsp whole milk, plus up to 1 tbsp as needed
1 tsp unsalted butter, softened, for the skillet
2 tbsp granulated sugar, for finishing

INSTRUCTIONS

1. Combine the dry ingredients:
Whisk the flour, baking powder, salt, and nutmeg in a large bowl.

2. Cut in the butter:
Add the cold butter. Work it into the flour with a pastry cutter or fingertips until fine crumbs form with a few pea-sized pieces remaining.

3. Add the sugar and currants:
Stir in the sugar and dried currants until evenly distributed.

4. Form the dough:
Whisk the egg with 2 tbsp milk. Add it to the flour mixture and gently stir until the dough begins to clump. Add more milk, 1 tsp at a time, only until the dough holds together.

5. Cut the Welsh cakes:
Turn the dough onto a lightly floured surface and gently bring it together. Roll or pat it 3/8-inch thick, then cut into 2 3/4-inch rounds. Press the scraps together gently and reroll them once.

6. Heat the skillet:
Heat a cast-iron skillet or heavy griddle over medium-low heat for 5 minutes. Alternatively, set an electric griddle to 325°F. Rub the surface with a very thin layer of softened butter.

7. Cook the Welsh cakes:
Cook one tester cake for 4 to 5 minutes per side. It should become evenly golden without darkening too quickly. Adjust the heat if needed, then cook the remaining cakes in batches until golden, springy, and cooked through.

8. Finish and serve:
Transfer the warm Welsh cakes to a wire rack. Sprinkle or gently toss them with the finishing sugar, then serve warm or at room temperature.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Add milk slowly: Welsh cake dough should resemble soft pastry dough, not biscuit batter. Stop adding milk as soon as the dry crumbs hold together when pressed.
• Keep the skillet moderately hot: If a cake turns dark before four minutes, lower the heat. Gentle cooking gives the centers time to cook without drying the surfaces.
• Maintain an even thickness: Rolling the dough evenly prevents some cakes from remaining doughy while thinner ones become dry.
• Chill only when necessary: If the dough becomes warm or difficult to cut, refrigerate the rounds for 10 minutes. Otherwise, they can go directly onto the heated griddle.
• Store and reheat gently: Keep cooled Welsh cakes airtight for up to 3 days. Warm them briefly in a dry skillet, toaster, or microwave before serving.