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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This fried scone from Northumberland is given its name because it 'sings' and sizzles in the pan. In the North of England, 'Hinny' is a term of endearment used especially to children. Essentially this is one of your granny's 'about-a-handful' recipes. Ingredients:
8 ounces plain flour |
1 pinch salt |
1 teaspoon baking powder |
2 ounces butter |
2 ounces lard |
1 ounce sugar |
3 ounces sultanas (golden raisins) |
2 -3 tablespoons milk |
Directions:
1. 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.
2. Stir in the sugar and fruit and mix to a stiff dough with the milk.
3. Roll into a ball, then turn out on to a lightly floured surface and flatten into a round cake about 1/2 inch thick.
4. Lightly grease and heat a frying pan or griddle and place the hinny on it.
5. Prick the top lightly with a fork and cook for 15-20 minutes, turning once, until golden brown on both sides.
6. Serve hot, cut into wedges and spread with butter.
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