So my wife is half English, half Welsh. And she loves-loves-loves Welsh Cakes, which are basically a scone that you cook on a stove top (or, if you’re camping and/or a shepherd in the field, on a piece of metal over a fire) the way you’d cook a pancake.
So here’s the recipe I came up with. It’s non-traditional (because it contains vanilla), but you could sub out the vanilla for… creme de cassis, sortilege, or some other sweet dessert liqueur (or even, like, ice cider) if you wanted to, or just add extra milk to make up the liquid.
I’m using dried black currants in this recipe, but dried red currants, raisins, craisins, or diced dried peaches, pears, or apples will also all work – making it a handy way to incorporate preserved (dried) local fruit into your baking. 😀
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