Singin Hinnies Northumbrian Tea Time Griddle Cakesscones Food

SINGIN' HINNIES - NORTHUMBRIAN TEA-TIME GRIDDLE CAKES/SCONES

Steps:

• Sift together the flour, raising powders and salt.
• Rub in the butter and lard/vegetable fat, and then mix in the fruit.
• Add enough milk to make a firm dough. Roll out, and then cut into rounds of about 3" or 6cm in diameter.
• Grease the heated griddle (or a heavy frying pan or skillet) with lard or dripping thoroughly. Put on the cakes and turn them when the underneath is a nice mottled brown. Keep the singin' hinnies warm in the oven until they are all cooked.
• Cut in half and put a big knob of butter in the middle. Serve immediately.

GRIDDLE SCONES

Steps:

• In a large bowl combine flour, baking soda, cream of tartar, sugar, and salt.
• With a pastry blender cut in the butter till mixture resembles coarse crumbs.
• Add buttermilk and egg to above and mix lightly till mixtures forms a soft dough.
• Heat griddle with a tad of shortening.
• Drop dough by heaping tablespoons to make 3 or 4 scones; with the back of a spoon, spread dough into a flattened 3" round (to be repeated when these are done).
• Cook till golden brown on remaining side and center seems firm when gently pressed.
• Remove and keep warm till all the scones are baked.
• Serve warm with butter and jam or lemon curd.
• ORIGINALLY: An ungreased griddle was used, however, a lightly greased one is suggested unless you have a well-seasoned one.

GRIDDLE SCONES

Steps:

• Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough.).
• Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard until crumbly.
• Whisk egg with 1 cup of the milk.
• Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed.
• Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch.
• With a sharp knife, cut into small triangles.
• Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned.
• Serve hot.

AWESOME ENGLISH TEA SCONES

Steps:

• Preheat oven to 425 degrees F.
• In a bowl, sift the flour, baking powder, sugar and salt.
• Add the butter and blend the mixture until it resembles coarse breadcrumbs.
• In a bowl, beat together the egg and milk.
• Add this mixture, a little at a time, to the dry ingredients until a sticky dough is formed.
• On a lightly floured surface, roll the dough into a round 3/4-inch thick.
• With a cookie cutter, stamp out rounds.
• (I use a drinking glass approx. 2" diameter) Transfer rounds to a greased baking sheet.
• Bake for 12- 15 minutes until golden.
• Serve with jam and cream.

GRIDDLE SCONES

Steps:

• Mix the flour and salt together and cut in butter with a pastry cutter or 2 knives until the mixture resembles bread crumbs.
• Stir in the currants and the nutmeg, then form a well in the middle.
• Beat together the eggs and milk and pour into the well.
• Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth thick batter.
• Heat a heavy based frying pan or griddle to med heat and grease with oil.
• Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown.
• Turn scones over and cook the other side in the same way.