Prep 30 mins
Cook 20 mins
The singing hinnie was so called because, as it cooks, it makes a sizzling noise. An old tale is told of how this large tea-time scone first became known as a singing hinnie. A north country housewife was baking this scone for tea and on repeatedly being asked by her children if it was ready to eat, her final reply was "No, it's just singing, hinnies". (Hinnies is a Geordie (northeast England) term of endearment for children and loved ones.)
- 3 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1⁄3 cup lard or 1⁄3 cup shortening
- 3⁄4 cup golden raisin
- 1⁄2 cup candied orange peel, chopped
- 1 cup milk
- Preheat oven to 400 degrees.
- Sift flour, salt, baking soda, and cream of tartar into mixing bowl.
- Rub in the lard with fingertips until mixture resembles crumbs.
- Stir in raisins and candied orange peel.
- Stir in milk, adding enough to make soft, slightly sticky dough.
- Turn dough onto floured board and shape into round loaf about two inches thick. Work dough lightly or it will be tough. Turn loaf floured side up and set on lightly greased baking sheet.
- Bake at 400 degrees until browned and a toothpick inserted in the center comes out clean (about 20 minutes).
- Cool on a rack.
- Just before serving, slice and spread with butter.
- TIP: Lard gives more flavor, but shortening makes a lighter bread.
I made this as a "test" today because I thought the story was interesting and my mom just loves scones and tea. Lovely and I'll be giving my mom one for her birthday! Note: I used shortening and followed the recipe exactly.