INGREDIENTS

INSTRUCTIONS

1997    
Sift the flour, baking powder and a pinch of salt into a bowl and rub
in the butter (no so much that it resembles breadcrumbs); leave the
butter in tiny lumps. Loosen the mixture with two tablespoons
buttermilk; mix in the berries. Fold in the remaining buttermilk to
form a soft consistency. Heat a griddle or frying pan. Divide the
mixture into six and shape into balls, using plenty of flour. Gently
press each one into a 13cm/5in circle. Cook on the hot griddle until
golden; turn halfway through cooking. Keep hot while cooking the  rest,
or eat cold.  NOTES : These Northumberland scones are traditionally
cooked on a  girdle or griddle pan, but you can also use a heavy-based
frying pan.  Hinny is a northern term of endearment; singin is the
noise made as  the butter bubbles inside the mixture; and blaeberry is
the Border  Country word for blueberry. Serve hot with crème fraîche
or whipped  cream, extra berries and a dusting of nutmeg. Makes 6, Per
serving:  285 cals, fat 16g Recipe by: BBC Good Food, October 1996
Posted to  MC-Recipe Digest V1 #655 by Kerry Erwin <kerry@north.org> on
Jul 04,

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Nutrition (calculated from recipe ingredients)
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Calories: 138
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 41.2mg
Sodium: 131.8mg
Potassium: 4.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g