A reader has asked for the following recipe for what is also called “griddle cakes.” It is an old Scotch recipe.
Sift one-half pound of flour and a pinch of salt into a mixing bowl, and add a squeeze of lemon juice, then one-fourth pound of butter broken into very small pieces. Mix all these into a dough with a little cold water, turn out on a floured board and roll out into a long, narrow strip. Pick over and clean one-fourth pound of currants; sprinkle some of them on the roll, fold in three and press down with the rolling pin. Roll out again and sprinkle with more currants; repeat the sprinkling and rolling three or four times until all the currants are used, then lay aside this pastry for a short time before cooking. If made in the morning it will be just ready to use for tea; roll it out to a quarter of an inch in thickness and cut into squares or circles the size of a tea plate or large saucer. Bake in a griddle, turning until browned on both sides. It can be baked in an oven, and will rise more, be more flaky and good flavored.