Prep 35 mins
Cook 20 mins
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.
- 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
- 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 ½ inch thick.
- Lightly grease and heat a frying pan or griddle and place the hinny on it.
- 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.