‘Pice ar y maen’ or ‘Cakes on the stone’ (Welsh Cakes) – Week 24

These traditional Welsh Cakes have been popular since the late 19th Century and would be baked on a baking stone over a fire.  In fact, the Welsh name for these cakes is ‘pice ar y maen’ which translates to ‘cakes on the stone’.

Sometimes they are referred to as griddle scones.  They are short, sweet little biscuit-like cakes and can be served warm or cold with butter; best eaten really fresh. It is traditional to use a fluted cutter for sweet cakes but it doesn’t really matter if you don’t!


  • 225g/8oz self-raising flour
  • 110g/4oz salted butter, diced
  • 85g/3oz caster sugar, plus extra for dusting
  • handful of sultanas
  • ½ tsp mixed spice
  • 1 free-range egg, beaten
  • milk, if needed
  • extra butter, for greasing


  1. Sift the flour into a bowl and add the diced butter.

  2. Rub with your fingertips until the mixture resembles breadcrumbs.

  3. Add the sugar, spices, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.

  4. Roll the dough out on a floured board to a thickness of about 5mm/½in.

  5. Cut into rounds with a 7.5–10cm/3-4in fluted cutter.

  6. Rub a bakestone or heavy iron griddle with butter, wipe away the excess and place on the hob until it is heated through.

  7. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown. Make sure the are cooked completely through the middle especially if they are on the thick side.

  8. Remove from the griddle and dust with caster sugar while still warm.

  9. welsh-cakes-2

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