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Simple Welsh griddle cakes studded with raisins, somewhere between a scone and a cookie.
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Welsh cakes, also called picau ar y maen in Welsh, are traditionally cooked on an iron griddle called a bakestone. In the 19th century they went into the lunch tins of coal miners. They're dusted with sugar while warm and eaten with tea, and are also made on St David's Day, March 1.
Mix the flour, baking powder, and nutmeg, then rub in the cold butter with your fingertips until sandy.
Stir in the sugar and raisins.
Add the beaten egg and milk and bring together into a dough.
Roll out 5mm thick and cut into 6cm rounds.
Cook in an unoiled frying pan over medium-low heat for 3 minutes per side until golden.
Toss in granulated sugar while hot.