FAQ:
Q: Can I use plain flour instead of self-raising?
A: Yes, just add 2 teaspoons of baking powder per 225g of plain flour.
Q: Why are my Welsh Cakes dry or crumbly?
A: This can happen if the dough is overmixed or too dry. Add milk slowly and stop mixing once the dough just comes together.
Q: Do Welsh Cakes need to rise like other cakes?
A: No, they’re more like a dense scone or biscuit and cook quickly on the griddle without rising much.
Q: Can I bake Welsh Cakes instead of frying?
A: While traditional ones are griddled, you can bake them in a 180°C (350°F) oven for 8–10 minutes, though the texture will be slightly different.
Q: What makes Welsh Cakes different from scones?
A: Welsh Cakes are cooked on a griddle and are thinner, softer, and usually served plain, while scones are thicker, oven-baked, and often split and filled.