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servings:

A cross between a cookie, scone, and pancake, these intriguing treats are cooked on a griddle, not baked (despite its other name, Welsh bakestones). Martha's version is spiced with cinnamon and nutmeg and studded with dried currants and candied lemon peel.

• 2 cups unbleached all-purpose flour, plus more for dusting
• 1/2 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1 tablespoon finely grated lemon zest
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for griddle
• 1/2 cup dried currants
• 1/2 cup finely chopped candied citrus peel, such as lemon or citron
• 1 large egg
• 2 tablespoons whole milk
• Superfine or confectioners' sugar, for sprinkling

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