Stop Rubbing Butter in With Your Hands

By Bigger Bolder Baking · 60 min

Ingredients

Instructions

1. In a large bowl, mix the flour, ⅓ cup (2½ oz/71 g) sugar, baking powder, nutmeg, cinnamon and salt.
2. Rub in ½ cup (4 oz/115 g) butter until the mixture looks like coarse crumbs, then stir in the currants.
3. Add the beaten egg and milk and knead into a ball. If the dough is very dry and crumbly, knead in a splash more milk.
4. Wrap the dough well and chill until firm, about 30 minutes.
5. Heat a non-stick pan over low heat. Melt the remaining ¼ cup (2 oz/57 g) butter in a small bowl and set it near the stove. Pour the remaining ¼ cup (2 oz/58 g) sugar onto a plate and set it near the stove too.
6. Roll the dough to ¼ inch (6 mm) thick on a floured surface and cut 16 rounds with a 2½-inch round biscuit cutter. Gather and re-roll the scraps.
7. Place six cakes on the pan and cover with a lid. Cook on this side until golden brown, about 3 to 4 minutes.
8. Flip and cook the other sides until brown, another 2 to 3 minutes.
9. When the cakes are golden and firm, they are done. Brush both sides with melted butter, then dip all sides in the sugar to coat. Cool on a wire rack while you cook the rest.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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