Welsh Cakes

I am ashamed to say that even though I have travelled the World extensively, up until a couple of years ago I had never visited Wales. My introduction to Welsh cakes was in Argentina of all places where small Welsh communities colonised in the 1850s.    Welsh traditions such as tea shops and choirs remain popular and make a strange sight alongside the more carnivorous Argentine grill houses and the flat grassy backdrop of the Pampas.  Here is a recipe for Welsh drop scones that is really quick to make.   With a bit of practice you can knock these out in 15 mins or so – good for impressing the bird or the mother in law if your days of freedom are over. Makes approx. 16 scones:

Ingredients:

225 g self raising flour

110g salted butter

1 organic egg, beaten

70g golden granulated sugar

a little milk

1 large handful of sultanas

Method:

Rub the butter into the flour until you have the appearance of breadcrumbs or use a food processor.   Add the sugar and egg then mix to a smooth paste.   Add a little milk if the mixture is too dry, the paste should form into a ball when squeezed together but should not be sticky.   Mix in the sultanas.

On a floured work surface, roll out the dough to approx 5mm thick and start cutting out the scones using a 10cm cutter or a knife if you don’t have one.   Keep rolling the leftover dough back into a ball and re-rolling and cutting until you have used up all the dough.

Put a non-stick pan on the heat and cook the scones for approx 2 to 3 mins on each side over a medium heat.   If you have a good non-stick pan you won’t need any butter or oil.   The scones are cooked once they are golden brown - sprinkle with more sugar while still hot.   I’m not sure if it is the ‘done thing’ in Wales (or Argentina) but I like to serve these hot with a high quality raspberry jam such as ‘bon maman’ and clotted cream.