Author Notes: My mother used to make these for my sister and I when we were little girls. They are like scones but cooked in a frying pan or griddle. I use a cast iron pan to make mine; do a test cake first to determine the level of heat required to bake your little cakes. They are prefect served warm, with butter or jam, straight from the frying pan. —Donna
Food52 Review: In Wales they’re Welsh Cakes, in other parts of the UK they’re Singin’ Hinnies or griddle scones — but all of them are the humble, slightly less-levened precursor to the scone. Whether eaten with afternoon tea, as a late supper, round a fire while camping, or with butter and jam for breakfast, this griddle scone variant is adaptable, tasty and oh-so-good. Stove-top cooked on a griddle or skillet instead of oven-baked, it’s a great option for the ovenless crowd and uses basic ingredients that you can find in most kitchens. —Ksb
Makes: about 18 small cakes
Ingredients
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2
cups all-purpose flour
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1/3
cup granulated sugar
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2
teaspoons baking powder
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1/4
teaspoon salt
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1/4
teaspoon ground cinnamon
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1/4
teaspoon freshly ground nutmeg
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6
tablespoons cold, unsalted butter, cut into 1/2-inch pieces
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2
tablespoons cold lard, cut into 1/2-inch pieces
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1/3
cup currants
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1
large egg, lightly beaten
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1/4
cup cold, whole milk
Directions
- Combine all the dry ingredients in a large bowl and whisk to blend. Blend the butter and lard into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Stir in the currants Add the beaten egg and enough milk to make a soft dough.
- Turn the dough out onto a lightly floured work surface and knead briefly and gently. Roll the dough to a 1/4-inch thickness and cut into 2 1/2-inch rounds with a cookie or biscuit cutter.
- Heat an electric griddle or frying pan to 350° F (or a heavy cast iron skillet over medium-low heat). Butter the surface lightly and cook the Welsh cakes for about 3 minutes per side, or until they are golden brown. They should be soft in the middle but not doughy. Remove to a wire rack and sprinkle with granulated or confectioners’ sugar. Serve warm. Once they are cool, the cakes can be wrapped and stored at room temperature for several days, or frozen.
