Blueberry, Cinnamon and Honey Welsh Cakes

cook 20 mins
  • 225 g (7 1/2 oz) self-raising flour, plus extra for dusting
  • 1 teaspoon ground cinnamon
  • 100 g (3 1/2 oz) unsalted butter, softened, plus extra for frying
  • pinch of salt
  • 50 g (2 oz) caster sugar
  • 75 g (3 oz) dried blueberries
  • 1 large egg, lightly beaten
  • 2 tablespoons runny honey, plus extra to serve
  • Sift the flour and cinnamon into a large bowl. Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs, then stir in the salt, sugar and blueberries. Add the egg and honey and mix to form a soft but not sticky dough.
  • Turn the dough out on to a floured surface and roll out to 5 mm (1/4 inch) thick, then stamp out 14–16 rounds using a 7 cm (3 inch) plain cutter.
  • Heat a knob of butter in a large, heavy-based frying pan, add the rounds and cook over a low heat for 2–3 minutes, then flip over and cook for a further 2–3 minutes until risen and golden. Repeat with the remaining rounds, adding a little more butter to the pan if necessary.
  • Serve warm, drizzled with extra honey.
Like This? Try These
More on Food