Homemade Welsh Cakes are a delightful treat that combines the comforting warmth of a scone with the sweet indulgence of a cookie.

These golden, griddle-baked delights boast a tender, crumbly texture and a hint of buttery richness, perfectly balanced with a touch of cinnamon and currants. Ready in just 45 minutes, they’re an effortless way to bring a taste of Wales to your kitchen.

Fresh off the griddle, they’re best enjoyed warm, with a dusting of sugar that melts into a delicate sweetness. Whether paired with a cup of tea or shared as a snack, their rustic charm and irresistible aroma make them a timeless favorite.

Simple to prepare yet deeply satisfying, these cakes are sure to become a cherished part of your baking repertoire.

What You’ll Need for Homemade Welsh Cakes

2 cups (10oz/284g) all-purpose flour
⅓ cup (2½oz/71g) granulated sugar (for the dough)
½ cup (4oz/115g) granulated sugar (for coating, divided)
1 teaspoon baking powder
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (4oz/115g) cold butter, diced (for the dough)
¼ cup (2oz/57g) cold butter, diced (for cooking)
½ cup (2½oz/71g) dried currants (or substitute with raisins)
1 large egg, beaten
2-3 tablespoons whole milk (adjust as needed)

How to Make Homemade Welsh Cakes

Mix the dry ingredients: In a large bowl, combine the flour, ⅓ cup sugar, baking powder, nutmeg, cinnamon, and salt.
Cut in the butter: Add ½ cup of cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
Add the currants: Toss the dried currants into the mixture until evenly distributed.
Form the dough: Pour in the beaten egg and 2 tablespoons of milk. Knead gently to form a dough. If the dough is too dry, add the remaining tablespoon of milk.
Chill the dough: Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes to firm up.
Prepare for cooking: Heat a cast-iron skillet or non-stick pan over low heat. Melt the remaining ¼ cup of butter in a small bowl and place it near the stove. Pour the remaining ½ cup of sugar onto a plate and set it aside.
Roll and cut the dough: On a floured surface, roll the dough to a ½-inch (12mm) thickness. Use a 2-inch (5cm) round biscuit cutter to cut out 12 rounds. Reroll the scraps as needed.
Cook the cakes: Brush the skillet with melted butter and place 6 dough rounds in the pan. Cover with a lid and cook for 3-4 minutes per side, or until golden brown and firm. Repeat with the remaining rounds.
Coat with sugar: While the cakes are still warm, brush both sides with melted butter and dip them into the sugar to coat evenly.
Cool and serve: Let the cakes cool on a wire rack. Serve warm or at room temperature. Store in an airtight container for up to 3 days.

Sweeten It Up: Sauce and Topping Ideas

While Welsh cakes are delicious on their own, you can elevate them with a drizzle of honey or a dollop of clotted cream. For a fruity twist, serve with a side of raspberry jam or lemon curd. If you’re feeling indulgent, a sprinkle of powdered sugar adds a lovely finishing touch.

Perfect Pairings: Serving Suggestions

Welsh cakes are versatile and can be enjoyed at any time of day. Serve them warm with a cup of Earl Grey tea for a cozy afternoon treat. For breakfast, pair them with a bowl of fresh fruit or a smoothie. They also make a delightful dessert when served with a scoop of vanilla ice cream.

Keep It Fresh: Storage and Reheating Tips

Store your Welsh cakes in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread in the container. For longer storage, freeze them in a single layer and reheat in a toaster or skillet for a few minutes until warm and crispy.

Mix It Up: Recipe Variations

Experiment with different flavors by swapping the currants for chopped dried apricots or chocolate chips. For a citrusy twist, add lemon zest to the dough. If you prefer a richer taste, try using brown sugar instead of granulated sugar for a deeper flavor.

Quick and Easy: Time-Saving Tips

To save time, prepare the dough the night before and let it chill overnight. When ready to cook, simply roll and cut the dough. If you’re short on time, skip the chilling step and cook the cakes immediately—they’ll still be delicious, though slightly less firm.