2 cups unsifted all-purpose flour
3/4 cup sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 cup butter or margarine
1/2 cup currants or raisins
1 egg
about 1/4 cup milk
Combine dry ingredients in mixing bowl; blend well. With pastry blender, cut in butter until mixture resembles coarse meal; stir in currants. Place egg in 1 cup measure; beat lightly with a fork. Add milk to the 1/2 cup mark; pour into flour mixture and stir with fork to make a soft dough. A little more milk may be needed.
On floured surface, shape dough into a ball and knead lightly five or six times. Roll or pat 1/4 inch thick and with floured small biscuit cutter, cut into rounds. (Dough also may be shaped into small balls and flattened into rounds.) Heat electric griddle or skillet to 350 degrees and add a little butter or use a non-stick cooking spray. Place rounds not touching on griddle and bake until golden, about 6 minutes on each side. Cool on wire rack. Repeat until all rounds are baked. Sprinkle lightly with sugar. Cakes keep very well stored in metal containers. Makes about 3 1/2 dozen.
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