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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 Time25 mins
Cook Time35 mins
Total Time1 hr
Course: desserts
Cuisine: American
Keyword: welsh cakes
Servings: 24
Calories: 100kcal
Author: Kaitlin


  • 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
  • teaspoon allspice
  • teaspoon cinnamon
  • 1 egg (beaten)
  • 2-4 tablespoons milk


  • 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.
  • 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!
  • 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.
  • 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.
  • 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.
  • 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.


Makes 2 dozen Welsh Cakes.


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