A recipe for bakestones

It seems only right that the first recipe on this blog is for bakestones - or Welsh cakes, in proper Saesneg. This recipe is the one my mother uses and the one she has passed on to me (together with the bakestone to cook them on).

Welsh cakes

8oz (225g) self-raising flour
1/2 tsp baking powder
4oz (125g) butter (or half butter, half lard)
3oz (75g) sugar
3oz (75g) currants (or raisins)
1 egg, beaten
milk (if needed)
pinch of mixed spice

In a large bowl, stir together the flour, baking powder and mixed spice. Rub in the butter. Add the sugar and the currants. Bind the mixture with the egg (and a little milk if necessary) to make a stiff dough. Roll out on a floured surface to about 1/4 inch thick and cut into 2 1/2 inch rounds. Bake on a moderately hot bakestone (or heavy frying pan or under a medium grill) for 3-5 mins each side (until patched golden brown). Sprinkle with sugar. Best served warm.