These simple scone-like cakes are cooked directly on a heated flat surface, such as a cast-iron pan or griddle, rather than being baked in the oven. They are traditionally served with icing sugar or butter.
260 g (9¼ oz/1¾ cups) self-raising flour
75 g (2¾ oz/ 1/3 cup) caster (superfine) sugar
120 g (4¼ oz) chilled butter, chopped
1 egg, lightly whisked
80 ml (2½ fl oz/ 1/3 cup) milk, approximately
75 g (2¾ oz/½ cup) currants
20 g (¾ oz) butter, extra
Icing (confectioners') sugar or butter, to serve
1. Sift the flour into a medium bowl and stir in the caster sugar. With your palms facing upwards, use your fingertips to rub in the butter, lifting the flour mixture up as you rub to aerate it, until the mixture resembles fine breadcrumbs. Make a well in the centre. Add the egg and milk and mix with a flat-bladed knife, using a cutting action, until the dough comes together in clumps.
2. Use your hands to continue mixing until a soft dough forms, adding a little extra milk if necessary. Mix in the currants. Use lightly floured hands to gently gather the dough together, lift it onto a lightly floured work surface and knead very lightly and briefly to bring it together into a smooth ball.
3. Use a lightly floured rolling pin to roll the dough out to 1 cm (½ inch) thick. Use a lightly floured round 8 cm (3¼ inch) cutter to stamp out rounds of dough.
4. Melt half the extra butter in a large frying pan over medium-high heat. Cook half the rounds of dough for 2 minutes each side or until lightly browned and slightly puffed. Transfer to a plate and keep warm. Wipe out the pan with paper towels, add the remaining butter and cook the remaining rounds of dough as before. Serve warm, sprinkled with icing sugar or spread with butter, if desired.