Singin' Hinnies

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.

• Ready In: 55 mins
• Serves: 8

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 ½ 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.