Name: Welsh Cakes
Yield: Makes ten 2¼-inch (5.5-cm) cakes
Cuisine: British
Ingredients: 1¼ teaspoons baking powder; ¼ teaspoon salt; ¼ cup (60 ml) milk; 1½ cups (190 g) flour, plus more for the work surface; ¼ cup (50 g) sugar; ⅓ cup (45 g) dried currants; 1 egg, lightly whisked; Pinch of ground nutmeg (optional); ½ cup (115 g) cold unsalted butter, diced, plus more for cooking

Preparation info

Makes
ten
2¼ inch cakes

Difficulty
Easy

Appears in

The Official Downton Abbey Afternoon Tea Cookbook

By Downton Abbey

Published 2020

About

The texture of these Welsh griddle cakes lies between that of a pancake and that of a biscuit or scone. This version is slightly sweeter than the traditional one and is delicious for both breakfast and teatime, especially on March 1, the feast day of Saint David, the patron saint of Wales. Serve them straight from the griddle as they are or sprinkled with confectioners’ or cinnamon sugar.