These cakes are a traditional treat served on March 1st, St. David’s Day. They are a cross between a scone, a pancake, and a cookie. They can be flavored with cinnamon, honey, or dried fruit.
Serves: 20Hands-on: 20 minutesTotal: 50 minutesDifficulty: Easy
- ½ cup plus 1 Tbsp. cold butter, divided
- 1⅔ cups self-rising cake flour
- ¼ cup plus 2 Tbsp. sugar
- ¼ tsp. ground allspice
- ¼ tsp. ground cinnamon
- 1 large egg, beaten
- 1 Tbsp. butter
- Cut ½ cup cold butter into cubes. Using a pastry blender or two knives, cut the butter into the flour until it’s a crumbly mix. Stir in ¼ cup sugar, allspice, and cinnamon. Add egg to make a dough that is soft, but not sticky. If the dough is sticky add a tablespoon or two of flour.
- Shape the dough into a disc, cover it with plastic wrap, and refrigerate for at least 30 minutes.
- Flour a surface and roll the dough until it is ¼" thick. Use a biscuit cutter to make small cakes. Re-roll the scrap and cut more biscuits until you have used all the dough.
- Place a griddle over medium heat. Once it’s heated, grease the pan lightly with 1 tablespoon butter. Add a few of the cakes and cook on each side for 3 minutes until golden brown. Keep them warm and sprinkle them with remaining sugar. Serve while warm.