Makes about 18 cakes.
- 225g self raising flour
- 110g butter, diced
- 75g caster sugar, plus extra for dusting
- 75g currants or sultanas, or a mixture of both
- 1 teaspoon cinnamon
- a pinch of salt
- 1 egg, beaten
- grated zest of half a lemon
- a little milk, if needed
- a little extra butter for greasing
Sift the flour, salt and cinnamon into a bowl and add the diced butter.
Rub with your finger tips until the mixture resembles bread crumbs. It doesn’t have to be perfect.
Mix in the sugar, currants, lemon zest and beaten egg and stir to form a dough, add a splash of milk if too dry. Try not to work it too much or your cakes will be tough.
On a lightly floured surface, roll out the dough to a thickness of about 1.5cm.
Cut into rounds with a 6 or 7cm plain cutter.
Warm a heavy based frypan over a medium to low heat.
With a piece of kitchen paper, wipe some extra butter over the frypan until lightly coated.
Cook each cake for about 4 minutes each side or until golden brown – check them often to make sure do not burn.
Sprinkle with caster sugar and serve straight away, traditionally with a pot of tea. Or you can split them like a scone and top with whipped cream and jam to be fancy.