WELSH CAKES

3 1/4 cups plain flour
226 grams cold butter (1 cup)
1 teaspoon baking powder
1 teaspoon allspice
1/2 teaspoon salt
1 cup sugar
1 cup sultanas
2 eggs, lightly beaten
5 tablespoons milk

icing sugar for dusting

place the flour, baking powder and salt into a large bowl.

rub in the butter until mix resembles breadcrumbs.

stir in the sugar, sultanas and  allspice.

stir in the eggs then the milk a little at a time until you
have a firm dough.

turn onto a floured board and knead to bring together.  pat
dough out to 6mm (1/4 inch) thick. use a 6.35 cm  (2 1/2
inch) scone cutter to cut out rounds.

heat a frypan on medium heat and brush with butter.  cook the
cakes until golden on the bottom then flip to cook other
side. turn down heat if browning too fast or the centre won't
be cooked.

serve warm dusted with icing sugar. top with butter if
desired.