Mix the flour, baking powder and salt in a large bowl.

Add the butter and mix, using your fingers, until it resembles fine breadcrumbs.

Add in the sugar and currants or raisins and mix.

Beat the eggs lightly in a separate bowl, and add to the large bowl with just enough milk to make a firm dough, similar to a pie crust.

Chill the dough in the refrigerator for 1 to 2 hours.

On a floured surface, roll out the dough until it’s about ¼-inch thick and cut it into circles (we use a water glass).

Cook the cakes on a greased griddle or frying pan (Nana uses an electric skillet with nonstick spray) over low heat until golden brown.

Sprinkle the cakes with a bit of sugar and eat them while they’re still warm, or let them cool and pack into lunch boxes. They also freeze well.