Breakfast
Welsh Griddle Scones
The Quirky Foodster Team
Ingredients
- 225 g (1 3/4 cups) self-raising flour
- 100 g (7 tbsp) butter, cold and cubed
- 75 g (1/3 cup) caster sugar
- 50 g (1/3 cup) currants
- 1 egg, beaten
- 2-3 tbsp milk
- Pinch of salt
- Butter, for cooking and serving
Method
- In a mixing bowl, rub the cold butter into the flour and salt until the mixture resembles fine breadcrumbs.
- Stir in the sugar and currants.
- Add the beaten egg and enough milk to bring the mixture together into a soft, non-sticky dough.
- Turn out onto a lightly floured surface and roll to about 1 cm (1/2 inch) thickness.
- Cut into rounds using a round cutter.
- Heat a lightly buttered griddle or heavy frying pan over medium-low heat.
- Cook the scones for 2-3 minutes per side, until golden brown and cooked through.
- Serve warm with a little extra butter.
Introduction: Pice ar y maen, meaning 'cakes on the stone', are the same beloved griddle scones known more widely as Welsh cakes, but this simpler, lightly sweetened version is often served warm for breakfast, plain or with a little butter, rather than as the fuller sweet treat enjoyed later in the day.
Cultural Background: Pice ar y maen, meaning 'cakes on the stone', are the same beloved griddle scones known more widely as Welsh cakes, but this simpler, lightly sweetened version is often served warm for breakfast, plain or with a little butter, rather than as the fuller sweet treat enjoyed later in the day.
Tips: Cook over a gentler heat than you might expect — these need time to cook through without burning the outside. Keep the dough cold and handle it minimally for the best light texture. Serve fresh off the griddle for the best flavour and texture.
Variations: Add a pinch of ground nutmeg or mixed spice to the dough. Use sultanas in place of currants. Serve with jam for a sweeter breakfast. Vegetarian as written; a vegan version can use plant-based butter, a flax egg and plant milk.
Storage: Store in an airtight container at room temperature for up to 3 days.
Reheating: Warm briefly on a dry griddle or in a low oven for a few minutes to refresh.
Nutrition: Per serving (approx., 3 scones): 320 kcal, 6 g protein, 42 g carbohydrates, 15 g fat, 1 g fibre.
FAQs:
Q: How is this different from a sweet Welsh cake?
A: This breakfast version uses slightly less sugar and is typically served plain or with butter, rather than dusted heavily in sugar as a treat.
Q: Can I make the dough ahead of time?
A: Yes, the dough can be made the night before and kept refrigerated, then rolled and cooked fresh in the morning.
Q: Do I need a special griddle to make these?
A: No, a heavy, flat-bottomed frying pan works just as well as a traditional bakestone.
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