Prep 15 mins
Cook 4 mins
Taken from the Healthy Cooking Sugar Free Cookbook. The whole fun of these cakes is that they can be eaten directly from the pan in which they are cooked. So gather the family around for a traditional tea-time treat.
- 1 cup self-raising flour
- 1⁄8 teaspoon salt
- 3 tablespoons butter
- 2⁄3 cup currants
- 3⁄4 cup nutmeg
- 1 egg
- 1⁄3 cup milk
- Mix the flour and salt together and cut in butter with a pastry cutter or 2 knives until the mixture resembles bread crumbs.
- Stir in the currants and the nutmeg, then form a well in the middle.
- Beat together the eggs and milk and pour into the well.
- Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth thick batter.
- Heat a heavy based frying pan or griddle to med heat and grease with oil.
- Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown.
- Turn scones over and cook the other side in the same way.
I know this as Welsh Cakes and I love them. I had to adjust the amounts quite a bit to get it to have them come out well. We're ok with the flour, salt and butter (heart healthy margarine in my case). From there I added 2 Tbsp of Splenda (not required but I wanted mine sweetened), 1/3 cup of the currents (I think that 2/3 would have been serious overkill), 1/2 tsp of nutmeg and 1/2 cup of milk (skim) + 2 Tbsp. The end result is delicious and I'm enjoying one right now with my coffee :D. P.S.: The friend who originally introduced me to these likes to use them as pancakes hot from the grill with butter and syrup!