Description

These traditional stovetop treats are a delightful cross between a cookie and a scone, featuring a tender crumb filled with plump raisins and warm cinnamon. Cooked in a skillet until golden brown, they offer a cozy, nostalgic flavor perfect for afternoon tea or a quick snack.

Ingredients

150g all-purpose flour
10g baking powder
50g granulated sugar
1 pinch salt
1/2 teaspoon cinnamon or four-spices
50g unsalted butter, softened
60g raisins
1 large egg
2 tablespoons milk

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Instructions

Place the raisins in a small bowl of very hot water for 5 to 10 minutes to rehydrate, then drain and pat dry.
In a large mixing bowl, whisk together the flour, baking powder, sugar, salt, and cinnamon.
Add the softened butter to the dry ingredients and rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
Stir in the raisins, then add the egg and milk, mixing until a cohesive, soft dough forms.
Turn the dough onto a lightly floured surface and knead gently for one minute until smooth.
Roll the dough to a 5mm (1/4 inch) thickness and cut into rounds using a 6-7cm fluted cutter.
Cook the cakes in a buttered skillet over medium heat for 3 to 5 minutes per side until golden brown and cooked through.

Notes

For the most consistent results, use a heavy-bottomed cast-iron skillet to distribute heat evenly and prevent the raisins from scorching. If the cakes are browning too quickly before the centers are set, lower the heat slightly and cook for a minute longer on each side.

Prep Time: 15 mins
Cook Time: 10 mins
Category: Snack
Method: Stovetop
Cuisine: Welsh