Rub the butter into the flour as you would if making scones, then stir in the sugar, spice, and dried fruit.
Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes. This step is very important - don't skip, or you will end up with a sticky mess!
Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes with a round cutter about 3 inches wide; keep re-rolling until you have used all the dough.
Preheat a dry griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.
Ingredients
Directions
Rub the butter into the flour as you would if making scones, then stir in the sugar, spice, and dried fruit.
Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes. This step is very important - don't skip, or you will end up with a sticky mess!
Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes with a round cutter about 3 inches wide; keep re-rolling until you have used all the dough.
Preheat a dry griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.