Ingredients:
240g plain flour
90g butter
60g caster sugar
1 egg
1/2 tsp bicarbonate of soda
pinch of salt
2 tbsp milk
Method:
Sift the flour, bicarbonate of soda and salt into a bowl. Cube the butter then add to the flour mix and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the sugar, currants and egg and beat in until thoroughly blended then add just enough milk so that you form a soft dough.
Turn the dough onto a lightly-floured surface and roll our until about 1.5cm thick. Cut out circles about 7cm in diameter with a pastry cutter. Fry the resultant cakes on a greased griddle for about 6 minutes per side, or until nicely browned and cooked through. Serve warm with butter and jam.
