Welsh cakes/biscuits

280g plain flour
150g granulated sugar, plus more for sprinkling
2.5 tsp baking powder
115g unsalted butter, cold and diced
110g currants
3g finely grated orange zest
1 tsp freshly grated nutmeg
Half tsp salt
2 large eggs, slightly beaten
2 to 3 tbsp buttermilk
Melted butter, for cooking

1. Mix the flour, sugar, baking powder, zest, nutmeg and salt in a medium bowl. Rub in the butter with your fingertips until the mixture looks sandy. Stir in the currants.
2. Beat the eggs and 2 tbsp of the buttermilk together. Stir into the dry ingredients to make dough; add more buttermilk if the dough is dry. Gather dough into a ball, wrap in cling film and refrigerate for 1 hr.
3. Roll the dough on a floured work top into a piece about 0.5cm thick. Cut into rounds about 5cm to 7.5cm diameter.
4. Heat a frying pan or flat griddle over a medium-low heat. Brush the pan surface with butter. Cook the cakes until slightly brown and cooked through, about 4 to 5 mins on each side. Transfer to a rack, sprinkle with sugar and cool. Store in an airtight container.