Singin' hinnies

Ingredients

• 225g plain flour
• 1 tsp baking powder
• 50g butter, cubed
• 50g lard, cubed
• 75g currants
• ½ tsp salt
• 4–5 tbsp milk
• 4–5 tbsp soured cream

Method

Preheat the oven to 200°C and put a baking sheet in the oven.

Alternatively, preheat a griddle or a heavy-based frying pan.

Sift the flour and baking powder into a mixing bowl and then, using your fingertips, rub the fats into the flour until the mixture resembles fine crumbs. Add the currants and salt, then add enough of the milk and soured cream to make a soft dough. Knead lightly until smooth.

On a lightly floured surface, roll out to about 1.5cm thick. Stamp out using a 6–7cm round cutter. Transfer to the preheated baking sheet or griddle and cook for 7–8 minutes, then turn and flatten them slightly and cook for 7–8 minutes on the other side until golden. Serve warm with butter – or sprinkle with caster sugar.

Cook's note

Singin’ hinny was originally made as one large ‘scone’, but this recipe makes individual small hinnies.

National Trust Book of Scones by Sarah Clelland (National Trust Books) - £9.99 - available at shop.nationaltrust.org.uk (ACE Best Product Award winner)

Visit our scone recipe section for more afternoon tea ideas