Non-VegetarianNorth East English cuisine Baking

Singin' Hinnies

Name: Singin' Hinnies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: North East English
Ingredients: 250 g Plain flour; 1.5 tsp Baking powder; 0.5 tsp Fine sea salt; 50 g cold lard; 50 g Cold unsalted butter; 50 g caster sugar; 100 g currants; 100 ml Whole milk; 15 g lard for greasing

Traditional Northumbrian griddle cakes studded with juicy currants and sizzling with rich lard. Tender, golden, and best eaten warm with salted butter.

🇬🇧United Kingdom· North East England

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

250 g Plain flour — plus extra for dusting
1½ tsp Baking powder — for lift
½ tsp Fine sea salt — fine grain
50 g cold lard — diced small
50 g Cold unsalted butter — diced small
50 g caster sugar — fine white sugar
100 g currants — dried small currants
100 ml Whole milk — or buttermilk, chilled
15 g lard for greasing — for frying in the pan

Equipment

•large mixing bowl
•rolling pin
•heavy frying pan or griddle
•fish slice (spatula)
•pastry brush

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 16 g
carbs: 44 g
fibre: 2 g
protein: 5 g
calories: 340 kcal

Instructions

1
Sift the plain flour, baking powder, and fine sea salt into a large mixing bowl.
2
Add the diced cold lard and chilled butter to the flour mixture.
3
Rub the fat into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
4
Stir through the caster sugar and currants until evenly distributed.
5
Pour in most of the milk, mixing gently with a round-bladed knife until a soft dough forms.
6
Turn the dough onto a lightly floured worktop and roll it gently to a 1.5cm thickness.
7
Cut the dough into four equal rounds using a cutter or divide into wedges.
8
Heat a heavy frying pan or griddle on the hob over medium-low heat and grease lightly with lard.
9
Place the dough into the hot pan, listening for the distinctive singing sizzle as it hits the fat.
10
Cook gently for 6 to 7 minutes on each side until deeply golden brown and cooked through.

Chef's tips

Keep the hob heat moderate so the centre cooks through before the exterior browns too much. Using a combination of lard and butter gives the authentic flaky texture and classic Northumbrian flavour.

Ingredient substitutions

lard → vegetable shortening or extra unsalted butter for a vegetarian alternative
currants → sultanas or raisins

Storage

Store cooled scones in an airtight tin at room temperature for up to two days.

Reheating

Warm through gently in a dry frying pan on the hob over low heat for 3 to 4 minutes.

Common mistakes to avoid

•Using high heat, which scorches the outer crust while leaving the dough raw inside.
•Overworking the dough, resulting in a tough and dense griddle cake rather than a tender crumb.

Serving suggestions

Split open warm from the pan and spread generously with salted farmhouse butter.Serve alongside a hot mug of strong black tea.Dust lightly with extra caster sugar immediately after cooking.