Ingredients
1 cup self-raising flour
225g
1 pinch salt
1 tsp cinnamon
110g butter
diced
1 cup caster sugar
75g, plus extra for dusting
1 cup currants or sultanas
75g, or a mixture of both
0.5 lemon zest
grated zest of half a lemon
1 egg
beaten
a little splash milk
if needed
Equipment
- 1 Sieve
- 1 Mixing bowl
- 1 Rolling pin
- 1 6 or 7cm plain cutter
- 1 Heavy based frypan
- 1 Kitchen paper
Instructions
- Sift the flour, salt and cinnamon into a bowl and add the diced butter.
- Rub with your fingertips until the mixture resembles breadcrumbs.
- Mix in the sugar, currants, lemon zest and beaten egg and stir to form a dough, adding a splash of milk if too dry. Do not overwork.
- 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 and wipe with butter to coat.
- Cook each cake for about 4 minutes each side or until golden brown. Sprinkle with caster sugar and serve.
Notes
Tip
Don't overwork the dough or the cakes will be tough
Tip
Check often to ensure they don't burn
Variation
Split like a scone and top with whipped cream and jam
Storage
Keep in an airtight container for up to 4 days.
