Welsh Cakes (Welsh Bake Stones)

These treats are a cross between English muffins and pancakes...but uniquely Welsh. They are quite nutritious, too, especially if you use all or part whole wheat flour.

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 egg
1/2 cup butter or margarine
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/3 cup dried currants or raisins

Heat oven to 325 degrees F.

Combine flour, baking powder, salt and butter or margarine and blend together until the texture is crumbly. Beat the egg and add with sugar, cinnamon and currants. Mix well.

Roll out dough to about 1/4-inch thickness on a lightly floured board. Using a floured cutter, cut into 3-inch circles. Place the cakes on a lightly oiled cookie sheet, allowing at least 1/2 inch to separate one from another. Bake for 5 minutes and then turn the cakes over and bake for 5 minutes with the other side up.

Serve with butter or margarine and jam.

Makes about 6 cakes.