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-leavened 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. Recipe developed by Donna from A Red Binder in partnership with Food52. Photo courtesy of Bobbi Lin.
6 Tbsp
Cold Unsalted Butter
cut into 1/2-inch pieces
2 Tbsp
cold Lard
cut into 1/2-inch pieces
1/3 cup
Currants
1
large egg
lightly beaten
1/4 cup
cold Whole Milk
Instructions
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.
