Put the flour in a mixing bowl or a food processor. Add the butter and rub in with your fingertips or process until the mixture resembles fine breadcrumbs. Stir in the sugar, dried fruit, spice and lemon rind.
Add the egg then gradually mix in milk, if needed, to make a smooth dough. Knead lightly then roll out on a lightly floured surface until 5 mm (¼ inch) thick. Stamp out 5 cm (2 inch) circles using a fluted round biscuit cutter. Reknead the trimmings and continue rolling and stamping out until all the dough has been used.
Pour a little oil on to a piece of folded kitchen paper and use to grease a griddle or heavy nonstick frying pan. Heat the pan then add the cakes in batches, regreasing the griddle or pan as needed, and fry over a medium to low heat for about 3 minutes each side until golden brown and cooked through. Serve warm, sprinkled with a little extra sugar or spread with butter, if liked. Store in an airtight tin for up to 2 days.