Tea & Embroidery: Welsh Cakes & Devonshire Cream

The other week, I had the desire to bake fun things.  So, I fell back onto my trusty pinterest page for tea room inspired treats.

And I came across this recipe for Welsh Cakes.  Well, I couldn't just make the recipe as it was, since I am Gluten Free, so I tweaked it.  And translated it from metric measurements to U.S. measurements.  I made them, initially, on Sunday.

The recipe couldn't have been easier.  And after frying them up, they were spectacularly received!  Both of my (also Gluten Free) roommates loved them as well.  So, I made them again today!

This time, I upped the ammount of currants a little (because I love currants!) and used a regular skillet instead of a cast iron (we have a glass top stove that is not conducive to cast iron).

Recipe:

1 Cup Gluten Free Flour (I used Namaste brand's perfect flour blend)

1 tsp of baking soda

pinch of salt

7 Tbsp of cold butter

3.5 Tbsp sugar

1/3 Cup Currants

1 egg beaten with 4 Tbsp of milk

A little butter for cooking.

Dough Directions:

Mix together the flour, baking soda & salt. Cut in butter with pastry blender or two knives used in a scissor fashion.

Add the sugar and currants and mix with flour.

Beat egg with milk, mix into flour & currant mixture until you have a stiff dough.

Roll dough out onto a floured surface until 1/4" thick.  Cut out with biscuit cutter.

Cooking directions:

Heat skillet to medium heat, and cook the cakes 3-4 minutes on each side.  Serve warm, either dusted with caster sugar or plain (I didn't think they needed extra sugar). It was recommended to eat them the same day you make them, that they are best that way.

I did add some Devonshire Cream to the mix, the second time that I made them.  Delicious!

Easy Devonshire Cream:

1 3oz package cream cheese

1 Cup heavy whipping cream

1 Tbsp Sugar

1/4 tsp lemon extract

Directions:

Mix all ingredients together until a thick whipped consistency.  Serve on warm Welsh Cakes, or scones.  Leftovers can be stored for several days in the refridgerator.

I hope that you enjoy them as much as I have been!