Welsh Cakes and Clotted Cream - A Favorite Traditional Recipe

Welsh Cakes From an Iron Skillet

This is exactly their appearance from on a griddle on out of a cast iron skillet. If you drop them from a spoon onto a baking sheet, they are known as Scotch Rocks, because they look like composite rocks. Still delicious.
This is exactly their appearance from on a griddle on out of a cast iron skillet. If you drop them from a spoon onto a baking sheet, they are known as Scotch Rocks, because they look like composite rocks. Still delicious. | Source

ORIGINS

Welsh cakes are cookies that are very like scones. They have also been known as bakestones in Wales, coming from the fact that they were cooked on what they called a bakestone, which was a cast iron griddle set atop a cooking fire.

Welsh cakes are made from flour, butter, eggs, and sugar, with the addition of currants, raisins or both. They can be prepared as small drop cookies in the oven, or as circular cutouts in a greased cast iron skillet. They are both delicious, and you can add any spices you like, or use other dried fruits. Dried cranberries are very good in them, as are dried cherries. If you use artificial sugar, decrease the baking time by about ¼. There are so many variations possible, that I try something new each time I make them.

Welsh cakes can be served hot, with clotted cream, crème fraiche, or whipped cream, or cold and dusted with confectioner's sugar and cinnamon. When I make them, I prepare several kinds - cinnamon and nutmeg in the mix, sometimes just ginger, sometimes candied fruit as in a fruitcake, sometimes pecans. They are all good. They can also be eaten like scones, split and spread with jam and/or butter and served with hot tea.

Flag of Wales
Flag of Wales | Source

Welsh Cakes, Rock Cakes, or Scotch Rocks

INGREDIENTS

  • 1 cup flour
  • 1 stick butter
  • ½ cup sugar [white sugar, but light brown sugar is also nice, or a combination of the two]
  • 2-3 oz. milk
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ - ½ teaspoon mixed spices if desired
  • 1 egg [You may substitute 1-2 Tablespoons of Apricot jam for the egg if you wish.]
  • ¼ cup raisins or currants
  • Honey if desired, to drizzle on top.

DIRECTIONS

  • Cream the sugar and butter together.
  • Separately, mix flour, baking powder, salt and spices
  • Combine both mixtures and mix together well.
  • Beat the egg separately until light yellow and add to the mix. Stir well.
  • Add enough milk to moisten and make a smooth mixture. Let dough rest a few minutes.
  • Roll the dough out on a floured board to about ½ inch thick and cut with a cookie cutter or the mouth of a clean drinking glass.
  • Cook the rounds on in a greased cast iron skillet or on a greased griddle for 3 minutes on each side, until a golden brown
  • Cool on a cooling rack and sprinkle with sugar, and spices if desired Drizzle with honey if you'd like.

If you would like to make drop cookies and bake them in the oven, preheat the oven to 375 degrees and bake on a greased cookie sheet for approximately 8 - 12 minutes, until golden brown.

Rock Cakes or Scotch Rocks, Batter Dropped From a Spoon

Source

How To Make Clotted Cream and Creme Fraiche

CLOTTED CREAM

  • 2 Tablespoon lemon juice
  • 1 c. whipping cream
  • 1/8 teaspoon sugar
  • Combine all ingredients and do NOT refrigerate. Set bowl on the counter for 8 hours or more and allowing it to clot (become thick).

OR

  • 1 cup whipping cream
  • 2/3 cup sour cream
  • 1 Tablespoon lemon juice
  • Sugar to taste
  • Combine all ingredients, set on counter to clot and thicken.
  • Store covered in refrigerator after thickening.

Crème Fraîche

  • 1 cup whipping cream warmed to room temperature
  • 1 Tablespoon buttermilk warmed to room temperature
  • Using a clean glass jar with a lid, place the whipping cream and buttermilk inside and cover securely.
  • Shake the jar for 15 seconds.
  • Set the jar on the counter at room temperature for 24 hours until thick (stir once or twice).
  • Stir your thickened creme fraiche well and refrigerate it for 6 hours or overnight before serving. Keep it covered tightly in the refrigerator for up to 2 weeks.

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Comments 11 comments

MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

Lovely yum!yum!


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

These are really good. A friend of mine was able to get a couple of recipes through a yarn shop in Wales and England. :)


Whitney05 profile image

Whitney05 8 years ago from Georgia

These sound interesteing, but what would one use clotted cream for?


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Hi! Clotted cream is a topping in England and it is called Creme Fraische in Franch but is a little different. It is used in place of whipped cream and has a different, heavier flavor.


gredmondson profile image

gredmondson 8 years ago from San Francisco, California

Thanks for the clotted cream and creme fraiche recipes. I hope you included those terms in your tags.


Zsuzsy Bee profile image

Zsuzsy Bee 8 years ago from Ontario/Canada

Good stuff! I'm coming for tea,with cinnamon and creme fraiche for me please...

tasty HUB

regards zsuzsy


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

Thanks gredmondson, I had not thought to add them!

Zsuzsy Bee - If I ever visit Ontario, i will make them for you. :)


Whitney05 profile image

Whitney05 8 years ago from Georgia

O.. does it have a sweet flavor?


Patty Inglish, MS profile image

Patty Inglish, MS 8 years ago from North America Author

It is not overly sweet, but like a cross between an oat muffin and a cookie. It makes a good abse for whipped cream or clotted cream and some honey.


Whitney05 profile image

Whitney05 8 years ago from Georgia

hm... sounds interesting.


Gypsy Willow profile image

Gypsy Willow 7 years ago from Lake Tahoe Nevada USA , Wales UK and Taupo New Zealand

Reminds me of Sunday tea time growing up in Wales. Have you read my hubs on Wales? Thanks for the recipe. nice yummy hub!

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