Sometimes the simplest recipes are the best. Take Welsh Cakes, for example. It just doesn't get much more basic and simple than Welsh Cakes, yet they are pretty much one of the tastiest things on the planet. I remember taking a cooking course when I was in elementary school (way WAY back when) and the lady teaching it made these. I was instantly hooked. I recently saw some pins on Pinterest and was reminded of these fabulous little morsels. The recipes I could find online were all in metric/by weight so I did a little conversion math and came up with the measurements in this version. I, by no means, claim to have "come up with" this recipe. It has been around since the dawn of time (pretty sure) but the conversions here are mine. Hopefully they work as well for you as they did for us. Definitely give them a try. You probably have all you need in your kitchen right now! Welsh Cakes Ingredients 1 cup flour 1 tsp baking powder 1/8 tsp nutmeg pinch salt 1/2 cup butter, cold 1/4 cup sugar 1/3 cup currants (dried) 1 egg 2 Tbsp milk Topping 1 - 2 Tbsp sugar, for sprinkling Directions In a mixing bowl, whisk together flour, baking powder, nutmeg, and salt. Using 2 knives or a pastry blender, cut in the cold butter until mixture resembles course crumbs. Stir in the sugar and currants. Make a well in the center and add in egg and milk. Using a fork, mix in the ingredients until dough comes together. Flour a work surface and then roll dough out to approximately the thickness of your baby finger. Cut out with a round cookie cutter. (Apparently, traditionally the edges should also be fluted!) Reroll the trimmings and cut out more rounds. Heat a large skillet over medium heat. Lightly grease with either cooking spray or a little butter. Place as many rounds as will fit on the skillet without touching. Cook approx 3 -4 minutes on the first side. Carefully flip over. Cook for another 3 or so minutes. (If bottoms are going too dark, too fast then turn down your heat!) Remove from pan to a wire rack. Sprinkle immediately with a little sugar. Continue cooking remaining cakes. These are amazing served warm with a little butter OR room temp with some jam. Like scones but different. Little fluffy and crispy bites of heaven. P.S. - This recipe makes 12 cakes using a 2.5 inch cookie cutter. Be sure to stop by these fun linky parties - My Turn (for us), Kitchen Fun With My 3 Sons, Feeding Big, Dizzy Busy & Hungry, Adventures of Mel, Nap Time Is My Time, Carole's Chatter