Welsh Griddle Cakes

This is a similar recipe to the fruit scones, the difference is that they have a higher fat content and are cooked on a griddle or heavy based frying pan over the cooker hotplate. The griddle or heavy based pan should be lightly greased and hot before using but beware of kitchen safety when handling!

Category:  Baking  - 


For 13 people


  • 225 g SR flour
  • sea salt
  • 50 g caster sugar
  • 100 g butter
  • 50 g currants or raisins
  • 1 egg
  • 2 tbs milk

Welsh Griddle Cakes Directions

  2. 1. Mix the salt and sugar with the flour.

    2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs then stir in the dried fruit.

    3. Mix to a stiff dough with the egg and a little milk and turn out onto a floured surface. Lightly knead until smooth then roll out to 1cm in thickness. Cut into rounds with a cutter, re-rolling the trimmings.

    4. Very lightly smear a griddle or heavy based frying pan with butter then warm over a medium heat. Cook the cakes in batches around the edge of the pan for about 4 minutes on each side – they will be golden and the centre will be cooked.

    Serve warm or cold with butter and jam.

  5. The Welsh Griddle Cakes are traditionally made with currants, but you could try varying what you use, such as raisins, apricot or dates. Make sure that you do roughly chop larger varieties of dried fruit such as apricot or dates.
  7. Click here for full blog version.