Welsh cake

Welsh cakes (Welsh: picau ar y maen, pice bach, cacennau cri or teisennau gradell), also bakestones or pics, are traditional in Wales.[1][2] They have been popular since the late 19th century with the addition of fat, sugar and dried fruit to a longer standing recipe for flat-bread baked on a griddle.[3]

Welsh cake
Picau ar y maen

Home-made Welsh cakes
Alternative names	Bakestones
Place of origin	Wales, United Kingdom
Serving temperature	Hot or cold
Main ingredients	Flour, sultanas, raisins, and/or currants
Variations	Llech Cymreig, jam split
Cookbook: Welsh Cakes   Media: Welsh cake Picau ar y maen

The cakes are also known as griddle cakes or bakestones within Wales because they are traditionally cooked on a bakestone (Welsh: maen, lit. 'stone' or Welsh: planc, lit. 'board'), a cast-iron griddle about ½" (1.5 cm) or more thick which is placed on the fire or cooker; on rare occasions, people may refer to them as griddle scones.[4]

Welsh cakes are made from flour, butter/lard, currants, eggs, milk, and spices such as cinnamon and nutmeg.[5] They are roughly circular, a few inches (7–8 cm) in diameter and about half an inch (1–1.5 cm) thick.

Welsh cakes are served hot or cold, sometimes dusted with caster sugar. Unlike scones, they are not usually eaten with an accompaniment, though they are sometimes sold ready split and spread with jam, and they are sometimes buttered.