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Welsh Cakes from a Vermont Kitchen

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  • Author: Carol Egbert
  • Total Time: 25 minutes
  • Yield: 15 cakes 1x


Currant studded griddle cakes, dusted with vanilla sugar, perfect for breakfast, especially when spread with butter and topped with jam.


  • 2 cups (120g) plain flour
  • 1/3 cup (65g) castor sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup (120g) unsalted butter, cold
  • 1/2 cup (50g) currants
  • 1/4 cup (25g) dried cherries, minced
  • 1 egg
  • 2 Tablespoons milk
  • Butter for griddle


  1. Combine flour, sugar, baking powder and salt in medium mixing bowl.
  2. Use largest holes box grater to grate cold butter into flour mixture or use pastry blender or two knives to cut butter into flour mixture.
  3. When mixture looks like coarse crumbs, stir in currants and dry cherries.
  4. Use a fork to combine egg and milk in a small bowl and stir it into flour/butter mixture.
  5. Knead dough on lightly floured board to form dough.
  6. Roll dough to a thickness of 1/4 inch (.6 cm). Cut rounds with 2 1/2 inch (6.5 cm) biscuit cutter.
  7. Heat griddle or cast iron skillet over medium low heat for ten minutes, add a teaspoon of butter to hot griddle, cook Welsh cakes for 5 minutes on each side.
  8. Remove from griddle and sprinkle with vanilla sugar.
  9. Serve warm.


Welsh cakes may be stored in a air tight tin for up to 5 days or frozen and reheated in a toaster before being served.

Dry cherries can be omitted or replaced with minced crystallized ginger, minced dried figs or additional currants.
Welsh cakes may be baked rather than cooked on a griddle. Put unbaked rounds on a parchment lined baking sheet and bake in a pre-heated 350º (175º C) oven for about eight minutes, or until set, then turn them over and bake for eight minutes more. Baked Welsh cakes will not be as brown as those cooked on a buttered griddle.

  • Prep Time: 15 mins
  • Cook Time: 10 mins
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