Welsh Cakes / Pice ar y maen

welsh cakes

Welsh Cakes / Pice ar y maen

Recipe by Bake Across Europe Cuisine: WelshDifficulty: Easy


Prep time


Cooking time



In Welsh, the name of these cakes are called “cakes on the stone.” These currant studded treats are made like a scone but cooked on a griddle like a pancake.


  • 250 grams all-purpose flour (2 cups)

  • 1.5 tsp baking powder

  • 125 grams unsalted butter, chilled and cut into small cubes (9 tbsp)

  • 100 grams granulated sugar (1/2 cup)

  • pinch of salt

  • 75 grams dried currants (1/2 cup)

  • 1 egg, lightly beaten

  • 3 tbsp milk

  • extra sugar for dusting


  • Whisk together the flour, baking powder, and a pinch of salt.
  • Using a pastry cutter, cut in the butter to resemble course crumbs. Then stir in the sugar and currants.
  • Make a well in the center of the bowl and pour in the beaten egg and milk (you might not need need all 3 tbsp of milk). Stir until it forms into a ball of dough.
  • Transfer to a lightly floured surface and roll out until about 1/4 inch (5 mm) thick and cut out 2.5-3 inch (6-7.5 cm) rounds.
  • Melt a little butter or oil over a hot skillet, griddle, or cast iron skillet, and cook the cakes in batches for 4-5 minutes per side or until slightly risen, golden and cooked through. Toss in a shallow bowl of sugar and transfer to a wire rack to cool. Mwynhewch eich bwyd!

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