Welsh Cakes: Pice ar y Maen Through the Generations

Ask anyone from Wales about the smell of their childhood, and they might just say Welsh cakes sizzling gently on a hot bakestone. 

Known in Welsh as Pice ar y Maen, these humble treats are a cross between a scone, a pancake, and a biscuit – delicately spiced, lightly sweetened, and cooked on a griddle rather than baked.

Unlike fancier desserts, Welsh cakes carry a sense of home and heritage. They’re the kind of recipe passed on through generations, each family adding their own twist – a little more spice, a splash of vanilla, a pinch of nutmeg.

A Quick History

Welsh cakes date back to at least the 19th century and were traditionally cooked on a maen – a flat, cast-iron griddle or bakestone placed over the fire. 

They became popular as miner’s snacks, thanks to their portability and satisfying texture. No mess, no cutlery – just a dusting of sugar and a warm pocketful of comfort.

Regional Variations Across Wales

Pembrokeshire

Typically made thicker, with a higher ratio of flour to fat.

Sometimes include a pinch more spice (especially cinnamon or ginger).

Cardiff & South Wales Valleys

Often made with mixed peel or a hint of nutmeg.

Some versions include a splash of vanilla extract for extra aroma.

North Wales (especially around Llangollen)

Slightly crisper texture due to longer griddle cooking.

Occasionally served split and buttered, like scones.

Traditional Welsh Cakes Recipe

Ingredients:

225g self-raising flour

110g unsalted butter (cold and diced)

85g caster sugar (plus extra for dusting)

50g currants or sultanas

1 egg, beaten

1/2 tsp mixed spice (optional, but recommended)

Splash of milk (if needed)

Method:

Rub together the flour and butter with your fingertips until it resembles breadcrumbs.

Stir in the sugar, spice, and dried fruit.

Mix in the beaten egg until a soft dough forms. If it’s too dry, add a teaspoon or two of milk.

Roll the dough out on a floured surface to about 5mm thick.

Cut into rounds using a 6–7cm cutter.

Heat a bakestone or heavy frying pan over a medium heat (no oil needed). Cook each cake for 3–4 minutes on each side until golden brown and cooked through.

Dust with caster sugar while still warm.

Tip: The key is a gentle, even heat – too hot, and they’ll scorch before cooking through.

Delicious Variations

Chocolate chip & orange zest: Swap the currants for choc chips and add a little zest for a modern twist.

Apple & cinnamon: Finely grated apple and a touch of ground cinnamon offer a softer, autumnal variation.

Gluten-free version: Substitute with a gluten-free self-raising flour blend – add a dash of xanthan gum to hold the shape.

How to Serve Welsh Cakes

Best served warm, straight off the griddle.

Enjoy plain, or buttered with jam or clotted cream.

Pair with a cup of strong Welsh breakfast tea or a splash of mead for a nostalgic afternoon.

One Cake, Many Memories

From school bake sales to St David’s Day spreads, Welsh cakes remain a beloved constant in Welsh kitchens. Making them by hand – rolling, cutting, flipping – connects us to generations past, and keeps the tradition alive. Whether you're reviving an old family recipe or baking them for the first time, there's something wonderfully grounding in the rhythm of it.

Next up in the series: Glamorgan Sausages – A Vegetarian Heritage Dish.