Welsh Cakes

12 cakes
26 min

A deliciously simple breakfast or snack, Welsh Cakes are a terrific hybrid between a tender scone and fluffy pancake.

Welsh Cakes, or picau ar y maen in Welsh, gosh I wish I knew how to pronounce that, are delicious.  Just downright delicious. So simple to make too!

What's a Welsh Cake, you ask? It's a fantastic mash-up between a pancake and a scone and you should make them. Perfect for breakfast or breakfast on the go, a snack, and of course tea.

Roll out the dough, cut a few rounds, and it's time to griddle them up!

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A few minutes on each side and tada, super tastiness is yours! Quick, easy, and on the plate in minutes.

My fave way to eat these is drizzled with honey but you can slather them in butter, your favorite jam, or however you'd like.

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Recipe details
  • 12  cakes
  • Prep time: 10 Minutes Cook time: 16 Minutes Total time: 26 min
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  • 1/2 cup (113 g) butter (cold, 1 stick, 8 tablespoons)
  • 2 cups (240 g) all-purpose flour, plus more for dusting
  • 1/3 cup (66 g) sugar
  • 2 1/4 (9 g) teaspoons baking powder
  • 1/2 teaspoon (1 g) ground cinnamon
  • 1/2 teaspoon (1 g) ground allspice
  • 1/4 teaspoon (1.5 g) fine sea salt
  • 1/3 (47 g) cup dried currants (or other dried fruit)
  • 1 large egg (lightly beaten)
  • 1 teaspoon (4.5 g) vanilla extract
  • 2 to 5 tablespoons (57-142 g) milk (whole, 2-1%)
  • additional sugar, cinnamon, and honey for serving

Cut the butter into cubes and return it to the refrigerator to keep cold.
In a large bowl, add the flour, sugar, baking powder, cinnamon, allspice, and salt then whisk together.
Add the butter and with a pastry cutter, your fingers, or a pair of forks, work the butter into the flour until it becomes sandy crumbly with some pea-sized pieces of butter. Sprinkle in the currants or other dried fruit and stir.
In a small bowl, add the egg, vanilla, and 2 tablespoons of milk, whisking to combine. Pour this mixture into the flour mix and stir gently with a fork. If needed, add the remaining tablespoons of milk one at a time to form a loose dough.
Flour a work surface and pour the dough onto it. Gently push the dough together and knead lightly to form a mostly cohesive ball but avoid over-working and over-warming the dough.
Pat or roll the dough to just under about 1/2" thick. Using a 3" round cutter dipped in flour, cut out the cakes. Pull the scraps together and reroll for one more cutting.
Heat a flat pan, large skillet or griddle over medium-low to medium heat and butter lightly. Place the cakes on the heated surface in batches and cook each side about 5-8 minutes. The cakes will be golden yet soft on the sides.
Sprinkle the cooked cakes with additional sugar and cinnamon as desired. Serve warm plain, with butter or jam or drizzled with honey. The cakes are even better the next day.
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Becky at The Bake Dept
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