Singin' hinny
A rich Northumbrian griddle scone with currants, cooked slowly in a pan until golden, split and spread with butter.
- Time35 min
- LevelEasy
- Costabout £0.28 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Rub the cold butter into the flour and baking powder until it looks like fine crumbs. Stir in the sugar and currants.
- 2
Mix the cream and milk, then stir into the flour to make a soft dough. Do not overwork it.
- 3
Turn onto a floured surface and pat or roll into a round about 1.5 cm thick. Cut it into 2 large rounds, or one big one.
- 4
Melt the frying butter in a heavy frying pan over a low to medium heat. Cook the hinny for 5 to 6 minutes on each side, until deep golden and cooked through. It should hiss gently as it cooks, which is how it got its name.
11 min - 5
Split it open while warm, spread with butter and serve in wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
