In a large bowl, whisk together the flour, baking powder and salt. Add the cubed butter and using your hands, rub together until a coarse crumb mixture forms. Using a fork, stir in the sugar, spices, raisins and cranberries. Pour in the beaten egg and stir again with a fork to form a dough that holds together when pressed. If you find the dough to be too dry, add a bit of cold water, 1 tablespoon at a time, just until the dough comes together.
Turn the dough out onto a clean, lightly-floured work surface and gather into a ball. Flatten the ball gently with your hands and using a rolling pin, roll it out into a rough circle that is about ¼-inch (about 5-mm) in thickness. Using a 3-inch round cookie cutter, cut circles out of the dough and set aside. Re-rolling the trimmings until all the dough has been used.
Melt about 1 – 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches, add the cakes to the skillet. Cook on the first side for about 3 minutes, then flip and cook for additional 3 minutes on the other side, or until cooked through. (If you find the cakes are coloring too quickly, turn down the heat slightly). Once cooked, transfer the cakes to a wire rack and sprinkle with some sugar to garnish, if desired. Repeat with the remaining cakes and enjoy warm.
You can also skip the sugar and serve these cakes warm with some butter and/or jam.