The Feast of Saint David, the patron saint of Wales falls on 1 March each year in remembrance of his death in 589 AD.
Born a nobleman less than 100 years after the Romans left Wales, he underwent rigorous education and later established a Celtic monastic community at Glyn Rhosin on the western headland of Sir Benfro in Pembrokshire, the location of today’s St. Davis Cathedral.
This date was declared a national day of celebration within Wales in the 18th century and is celebrated today with a wealth of Welsh heritage and cultural activities which includes an annual Saint David’s Day Parade in Cardiff and many other towns.
Celebrate Saint David’s day by baking a baker’s dozen of Welsh Griddle Cakes to share with friends and family. These small buttery scones are cooked on top of the stove in minutes rather than baked in an oven, so a great to involve the children to help but beware of the very hot griddle.
Welsh Griddle Scones
- 225g self raising flour
- pinch sea salt
- 50g caster sugar
- 100g chilled unsalted butter
- 50g currants or raisins
- 1 egg
- a little milk for mixing
1. Mix the salt and sugar with the flour.
2. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs then stir in the dried fruit.
3. Mix to a stiff dough with the egg and a little milk and turn out onto a floured surface. Lightly knead until smooth then roll out to 1cm in thickness. Cut into rounds with a 6cm cutter, re-rolling any trimmings.
4. Very lightly smear a griddle or heavy based frying pan with butter then warm over a medium heat. Cook the cakes in batches around the outer edge of the pan for about 4 minutes on each side – they will be golden and the centre will be cooked.
Makes 13 and is delicious warm or cold with fresh butter and jam.
Click here for a printable version of the recipe and here to discover more about the Welsh speciality, Laverbread along with a wealth of recipe suggestions.