INGREDIENTS

INSTRUCTIONS

1. 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.
2. 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, 1997

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