Rub the butter into the flour as you would if making scones, then stir in the sugar, spice, and dried fruit.
Add the egg to make a soft but not sticky dough. Form a disc, cover with plastic wrap, and leave in the refrigerator for a minimum of 20 minutes. This step is very important - don't skip, or you will end up with a sticky mess!
Roll out on a floured surface to a thickness of about 1/4 inch, and cut out your little cakes with a round cutter about 3 inches wide; keep re-rolling until you have used all the dough.
Preheat a dry griddle or cast-iron frying pan and cook the cakes for about 3 minutes each side, until golden brown. Remove to a cold plate and sprinkle with sugar.