Traditional, gently-spiced, griddle-baked treats (sitting somewhere between a scone and a biscuit) studded with dried fruit

Perfect with a mid-afternoon cup of tea

Credit : Haarala Hamilton and Valerie Berry

Diana Henry

The Telegraph's award-winning cookery writer

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.

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Published 21 May 2026 9:52am BST

I’d never tasted a Welsh cake until I went to St Dogmaels local producers’ market for the BBC, some years back. I had them hot off the griddle with butter. They’re fragile and melting and much better than any scone.…