Welsh cakes, as you might imagine, have their origin in Wales. They are sometimes known as bakestones or griddle scones, as well. While similar to scones in some ways, they have their own unique flavor and texture, and are well worth trying for your morning repast.
- 2 cups flour
- 1/2 cup granulated sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. all-spice (optional)
- 1/2 tsp. baking powder
- pinch of salt
- 6 1/2 Tbsp. butter
- 1/2 cup currants (or dried cranberries/raisins)
- 1 egg
- splash of milk
- Stir flour, sugar, cinnamon, all-spice (if usng), baking powder, and salt together in a bowl.
- Using pastry cutter or your fingers, cut in butter until mixture is crumbly and butter is mostly incorporated. Stir in the currants.
- Beat the egg in a small bowl or mug and then work into dough. Stir until your have a soft, moldable dough, adding milk if necessary to loosen it.
- On a lightly floured surface, roll out dough until it’s about 1/2” high. Using a biscuit cutter, cut out the round cakes.
- Grease a cast-iron frying pan or use a silicone muffin pan and heat it over medium heat. Cook Welsh cakes about 3 minutes per side, or until golden brown. Let them cool slightly and sprinkle with granulated sugar. Eat.
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