These are so delicious when served warm straight from the griddle, and make a nice change from warm scones and jam.
2 cups self-raising flour, plus extra for dusting
1 tsp pumpkin pie spice or ground allspice
Pinch of salt
1/2 cup superfine sugar, plus extra for sprinkling
7 tbsp butter
1/3 cup currants or 2/3 cup golden raisins
Grated zest of 1 lemon
1 extra large egg, beaten
1 tbsp milk (optional)
Step 1: Sift together the flour, spice and salt into a bowl and stir in the sugar. Add the butter and run in with your fingertips until the mixture looks like breadcrumbs.
Step 2: Stir in the dried fruit and lemon zest, then pour in the egg and mix with a fork until the mixture comes together like pastry dough. If it's too dry, add the milk.
Step 3: Roll out on a lightly floured surface to about 1/4" thick and stamp out 1-1/2" rounds with a cookie cutter.
Step 4: Heat a griddle, heavy frying pan or skillet to medium hot.
Step 5: Add the tea cakes and cook for 3-4 minutes on each side, until golden.
Step 6: Sprinkle with extra sugar and serve immediately.
See more recipes from Rose Carrarini.
Reprinted with permission from Rose Carrarini's How to Boil an Egg (2013 Phaidon).