These are wonderful served warm.

2	C	flour
2	tsp.	baking powder
1-1/4	tsp.	pumpkin pie spice
1	C	butter
1/2	C	caster sugar
		zest of 1/2 lemon, grated
1/2	C	currants
2	eggs
4	tbsp.	milk

Sift the flour, spice, and baking powder together. Rub in the butter until the mixture looks like breadcrumbs.

Stir in the sugar, zest of lemon and currants.

Beat the egg and add with the milk to make firm dough.

Using a flour board, roll out to thickness of 1/4 inch. Using a round cookie cutter, cut the cakes out.

Cook on a greased griddle or thick frying pan until golden brown on both sides.

Serve hot or cold, plain or buttered.