Blueberry Welsh cake fritters

It's been snowing for the last couple of days and today I decided we needed some hot cakes to warm us up after a nice walk in the snow.  I spotted a great big punnet of blueberries in the grocer's when I popped out to buy vegetables to make soup later, and thought I'd see how they worked in a Welsh Cake batter.  These are far more loaded with fruit than Welsh cakes are, which is why I've called them blueberry fritters - but they were absolutely delicious hot out of the pan, and good later once they'd cooled as we sat in front of the fire watching a movie.  Perfect fuel for a snow day!

(Makes 10 - 12 fritters)

Ingredients

8 oz self-raising flour

4 oz butter, cubed (plus extra for greasing)

3oz caster sugar

1 tsp cinnamon

8 oz fresh blueberries

1 egg, lightly beaten

Milk, if needed

For dusting

½ tsp cinnamon

3 tbsp sugar

Method

1. Place the flour and cubed butter in a food processor and blitz until it resembles fine bread crumbs (or rub together with your fingertips).  
2. Add the sugar and cinnamon, then the egg.  
3. Combine ingredients well, then form a ball of dough, using a splash of milk if needed.
4. Turn onto a floured surface, and knead the blueberries into the dough.
5. Use a rolling pin to very gently roll out the dough until it is 1cm thick. 
6. Cut into rounds with a 2 inch fluted pastry cutter, re-rolling the trimmings until all the dough is used.
7. Rub an iron griddle or heavy based, non-stick frying pan with butter and wipe the excess away.  Heat the pan over a medium heat and cook the fritters for 2-3 minutes on each side. (If they look as if they're browning too quickly, turn the heat down a bit because it's important to cook them through – but they should be fairly brown and crisp on the outside.)
8. Mix the remaining sugar and cinnamon in a shallow bowl and coat each fritter in the mixture as you remove them from the pan, before setting aside on a serving plate.