A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg and studded with dried currants and candied lemon peel.

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Ingredients

Ingredient Checklist

Directions

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  • Line two baking sheets with parchment paper; set aside.

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  • In a large bowl, whisk together flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and lemon zest. Using a pastry blender or your fingers, cut in butter until mixture is a sandy consistency. Stir in currants, candied citrus peel, egg, and milk until a soft dough forms. Gently knead to combine.

  • On a lightly floured surface, roll out dough 1/4 inch thick. Using a 2-inch fluted square cutter, cut out squares; transfer to prepared sheets. Reroll scraps once and cut out more squares.

  • Preheat a cast-iron griddle over medium. Lightly brush with butter. Working in batches, transfer dough squares to griddle and cook, turning once, until golden brown, about 1 1/2 minutes per side. Adjust heat as necessary. Transfer to a serving plate; sprinkle with superfine sugar, as desired. Serve immediately, or store in an airtight container at room temperature 3 to 5 days.

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