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225g (8 oz) plain flour
1 teaspoon baking powder
115 grams Stork baking block diced
85g (3 oz) caster sugar
70g (2½ oz) currants
1 egg, lightly beaten
About 2 tablespoons milk
Caster sugar, for dusting
Sift the flour, baking powder and salt into a large bowl. Rub in the Stork until the mixture resembles fine breadcrumbs and stir in the sugar and currants. Add the egg and mix, adding sufficient milk to make a soft dough.
On a lightly floured surface, roll out the dough to about 5mm (¼ inch) thick.
With a 6-7.5 cm (2½-3 inch) cutter, cut into rounds.
Cook on a preheated lightly greased griddle, heavy-based pan for about 5 minutes on each side or until risen, set and golden brown.
Lift on to a wire rack dust with sugar and leave to cool. Serve warm or cold.