This may not be the prettiest looking scone around, but its taste more than makes up for its lack of appearance. It’s called a Singin’ Hinny and was published in Mary Berry’s 100 Cakes and Bakes. The Singin’ Hinny is from Northumberland, and is an affectionate name for the way it sings when it’s cooking on the pan.
It’s taste is not unlike a damper, but when served hot, it is delicious in it’s own way. I served it up with whipped honey butter. It’s perfect for sharing with friends on a rainy afternoon with a spot of tea.
- 350g plain flour
- 1/2 tsp bicarbonate soda
- 1 tsp cream of tartar
- 15g vegetable fat
- 100g currants
- Approx 200ml milk
1. Heat and lightly grease a heavy based fry pan.
2. Measure the flour, baking soda and cream of tartar in a large bowl and add the vegetable fat, rubbing it into the mixture until it resembles breadcrumbs.
3. Stir in the currants. Add just enough milk for a soft (not sticky) dough to form.
4. Turn out on a lightly floured surface, knead lightly and roll out to a large round (about 5mm thick). I used my fingers to form the shape.
5. Lift the round onto the prepared hot fry pan or griddle and cook on a gentle heat for 5 minutes on one side. Turn and cook for a further 5 minutes. Slide the Singin’ Hinny to a wire rack and allow to cool slightly. Mary Berry suggests you split and butter it and then sandwich it back together. I thought it was too delicate to do on the whole and will leave it to the discretion of the eater (and it is perfectly fine without the butter!)