Welsh cakes are a traditional baked good from Wales. Known locally as "pice ar y maen" in Welsh, which translates to "cakes on the stone," these treats have a long-standing history within Welsh cuisine. They are similar in appearance to scones or griddle cakes and are traditionally cooked on a bakestone, which is a type of cast iron griddle.

The primary ingredients in Welsh cakes include flour, butter, sugar, eggs, milk, baking powder, and dried fruits such as currants or raisins. The dough is rolled out, cut into rounds, and cooked on the griddle until both sides are browned. Traditionally, they are dusted with sugar before serving.

Welsh cakes are often associated with teatime and are served both warm and cold. They have been a staple in Welsh homes for generations and were particularly popular during the late 19th and early 20th centuries. This time period aligns with Wales's industrial boom, during which Welsh cakes were commonly taken into the coal mines because they were both portable and nourishing.

While they are most commonly made as described, there are regional variations and some modern adaptations. Some variations include the incorporation of spices like nutmeg or cinnamon, or adding extra ingredients like treacle or jam.

Welsh cakes have remained a beloved product due to their simplicity and flavor, and they continue to be a staple at Welsh celebrations, cultural events, and households. Their availability in bakeries across Wales also highlights their significance in Welsh culinary tradition. They are considered an iconic symbol of Welsh food heritage.