Bob Jones' Welsh Cakes

Experience an authentic St. David's Day treat with Bob's drop scones.

Bob Jones' Welsh Cakes
Saturday 1 March 2014

"Many thanks to our very own Bob Jones for providing this week's recipe specially for St David's Day," says Anne-Marie. "We have his take on Welsh Cakes - or Drop Scones as they used to be called. There's also a version called Mynydd Cymreig - 'Welsh Mountain' - from north Wales which doubles the amount of baking powder used, resulting in an increased rising. They're also finely coated in icing sugar as opposed to caster sugar, symbolising the year-round snow of some of the higher peaks in Snowdonia. Dydd gwyl Dewi Sant hapus!"

225g plain flour
75g caster sugar
50g butter
50g lard
50g currants
1/2 tsp baking powder
1/4 tsp cinnamon
1 egg
Pinch of salt
Splash of milk if needed


Mix all the dry ingredients together. Cut the butter up into chunks and rub it into the mix. Mix in the sugar and currants. Stir in the egg and mix thoroughly to make a dough.  
Roll the mix out on a floury surface to about 1/4 inch thick. Use a pastry cutter to make rounds approximately 4–6 cm.  
Cook on a greased bakestone or griddle until golden brown.  Don't make the heat too high as they have to cook through.  Sprinkle with caster sugar and serve with cream and jam.