Resepi Welsh Griddle Cakes

Yield: 15 cakes About 10 minutes per round
1¾ cups / 200 grefined flour 
2 tsp / 10 mlbaking powder 
¼ tsp / 1.3 mlsalt 
¼ tsp / 1.3 mlnutmeg  powdered (optional)
1/3 cup + 1½ tbsp / 100 gcold butter  cut into ½ inch/1.3 cm cubes and refrigerated till use
¾ cup / 100 gpowdered sugar 
1/3 cup / 50 graisins 
1egg  beaten
½ to 2 tsp / 2.5 ml to 10 mlmilk 
1 tsp / 5 mlbutter 
1Sift together flour, baking powder, salt and nutmeg, three times. Place in large bowl.
2Add cold butter into bowl. Take a small portion of butter and flour mixture between fingertips and thumb of each hand. Raise hands about 8 inch/20 cm from base of bowl. Rub butter and flour mixture between fingers and thumbs; let mixture fall into bowl. Repeat till all butter is rubbed in and mixture resembles fine bread crumbs. Add sugar and raisins. Mix with a fork. Add egg. Mix with fork. Add and mix enough milk, ½ tsp/2.5 ml at a time, till mixture can be patted to form a ball. Do not knead.
3On a floured surface, roll out dough evenly to about ¼ inch/6 mm thick. Cut into rounds with pastry cutter or inverted bowl or glass 2¾ inch/7 cm in diameter. Use a blunt knife/spatula to lift rounds and place on a floured surface.
4Gather trimmings and form a ball. Repeat step 3 till all dough is cut into rounds (about 15).
5Heat tava on medium heat about 1½ minutes for 22 cm tava/about 3 minutes for 26 cm tava. Reduce heat to low.
6Spread butter on tava all over the area where the rounds will be placed. Quickly add 5 rounds/4 rounds on the 22 cm tava, leaving the centre space free. Cook about 5 minutes on each side (both sides should be golden brown). Remove.
7Cook remaining rounds, 5 or 4 at a time, on low heat about 3 minutes on each side without adding butter. Serve hot or at room temperature accompanied with honey or jam.