In a large bowl, mix the flours, sugar, baking powder, cinnamon, nutmeg and salt. With a fork, cut the diced butter into the dry ingredients until pea-sized butter chunks form. Add the lemon zest, currants, egg and mix together. Slowly add in the milk until just blended.
Place the dough on a lightly floured surface, kneading a time or two and then rolling out until ΒΌ inch thick. With a cookie or biscuit cutter (or a small glass), cut into rounds. Heat a ½ teaspoon of butter in a cast iron pan on medium low. Add the cakes, leaving space in between, and cook until golden brown, about 4 minutes on each side. Remove from the heat and sprinkle with caster sugar. Serve warm with milk or a cup of tea.
Recipe by Big Girls Small Kitchen at http://www.biggirlssmallkitchen.com/2015/06/welshcakes.html