You’re right that self-raising flour already contains baking powder, but the amounts vary depending on where you live. In the UK and most of Europe, self-raising flour has less baking powder than in the US.

That’s why I recommend following Mary Berry’s recipe exactly if you’re in the UK or Europe. If you’re in the US, you may want to reduce or omit the extra baking powder, otherwise the scones can end up with too much leavening.

Since this is one of Mary Berry’s classic recipes, I keep it true to the original, but I’m always happy to help adapt it for US bakers if needed!

Hi! Great questions—thank you for asking 😊

1. Self-Rising Flour in the U.S.:
Yes, if you’re using American self-rising flour, you should omit the extra baking powder. U.S. self-rising flour contains more leavening than the UK version, so adding more can cause the cakes to rise too fast and collapse. I’ll add a note to the recipe to help others too!

2. Mixed Spice Substitute:
British “mixed spice” is similar to pumpkin pie spice, but milder and more focused on warm baking flavours. If you can’t find it pre-made, here’s a simple DIY blend. Use just ½ tsp for 6 Welsh cakes:

1 tsp ground cinnamon

¼ tsp ground nutmeg

¼ tsp ground allspice

Optional: a pinch of ground cloves or ginger for extra warmth

This blend works beautifully in the recipe.

Thanks again for stopping by—hope you enjoy the Welsh cakes! Let me know how they turn out 😊

Thank you so much for your feedback and for pointing that out! You’re absolutely right—self-rising flour in the U.S. already contains baking powder, so adding extra could lead to the cakes or scones collapsing in the middle due to too much leavening. I really appreciate the tip, and I’ll be sure to add a note in the recipe to help others avoid this. I’m so glad you enjoyed the recipe otherwise, and thanks again for sharing your experience! 😊