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“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:
55mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

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.

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