3
cups unbleached white flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
1 teaspoon sea salt
3 teaspoons nutmeg, freshly grated
¾ cup butter
1 cup currants
2 eggs
½ cup milk
Sift dry ingredients into a bowl. Cut in shortening with pastry blender until crumbly. Stir in currants. Beat eggs and milk in separate bowl until just blended. Add to flour/fruit mixture. Mix well. Dough should be slightly sticky but will form a ball around spoon. Cover and chill (2 hours or longer) if you can, as it is easier to roll out. Divide dough into 3 or 4 parts. On a lightly floured surface, roll dough out to ¾″ thick. Cut with round cookie cutter or juice glass. Heat griddle or electric fry pan as for pancakes. Place cake onto ungreased griddle and bake until tops turn shiny. Turn and bake on other side until brown.