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Singin' Hinnies




Source of Recipe


the web


Recipe Introduction


This fried scone from Northumberland is given its name because it ‘sings’ and sizzles in the pan. In the North, ‘Hinny is a term of endearment used especially to children. Essentially this is one of your granny’s ‘about-a-handful’ recipes.




List of Ingredients




Plain flour - 225g (8 oz)
Salt - a pinch
Baking powder - 1 tsp
Butter - 50g (2 oz)
Lard - 50g (2 oz)
Sugar - 25g (1 oz)
Currants or sultanas - 75g (3 oz)
Milk - 2-3 tbsp



Recipe



Sift the flour, salt and baking powder together into a bowl, then rub in the butter and the lard until the mixture resembles fine breadcrumbs. Stir in the sugar and fruit and mix to a stiff dough with the milk.

Roll into a ball, then turn out on to a lightly floured surface and flatten into a round cake about 1 cm (½ inch) thick.

Lightly grease and heat a frying pan or griddle and place on it the hinny.

Prick the top lightly with a fork and cook for 15-20 minutes, turning once, until golden brown on both sides.

Serve hot, cut into wedges and spread with butter.

Serves 8.