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Welsh Cakes
Flat griddle scones flecked with currants — a Welsh afternoon tea staple. Cooking them on a griddle rather than in the oven gives Welsh cakes their distinctive flat shape and lightly toasted, not baked, crust.
Ingredients
Instructions
Mix flour, sugar and spice. Rub in butter until breadcrumb texture.
Stir in currants. Add egg and enough milk to make a soft but not sticky dough.
Roll to 1cm thick. Cut out rounds with a 7cm cutter.
Cook on a lightly greased griddle or frying pan over medium-low heat 3-4 minutes per side until golden.
Dust immediately with caster sugar.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
