A lovely break in the midst of a busy day full of errands: Gold Rush Griddle Cookies (Welsh Cakes). Scone-ish but moister and more delicate, southern biscuit-ish but sweeter; made like a pancake but nothing like a pancake. They defy all description except: delightful.

                       Gold Rush Griddle Cookies 

3 1/2 cups flour                                   1 cup shortening
3/4 cup sugar                                      1 beaten egg
1 1/2 tsp. baking powder                           3/4 cup milk
1 tsp. salt                                        1 1/4 cups raisins
1/2 tsp. baking soda

Cut in shortening until mixture is mealy. (I always use my fingers to do this: gently rug flour and shortening together with fingertips. This method works well for pie crusts, too. It is the way my mother taught me.) Add egg & milk (already mixed), & then raisins. Now mix all until moistened and dough forms.
-Roll onto floured surface to 1/4" thickness.
-Cut with cutter or glass
-Heat griddle to about 325° F  (Adjust heat as necessary. These cakes can take awhile to cook. You have to be careful the bottoms do not burn. It is better to cook them on low heat for a longer time.)
-Do not grease griddle.
-As bottom of cookies brown, top becomes puffy. Turn & brown other side.
***These cookies are best when completely cooled and topped with butter.*** 
Makes about 3 dozen

PS: Comments are open again . . . I missed the conversation too much. : )