| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Breakfast/b, Fruit, Pancakes an | 6 | Servings | |
INGREDIENTS
| 225 | g | Plain flour, plus extra |
| 1 | ts | Baking powder |
| 115 | g | Butter, cut into 1cm cubes |
| 150 | ml | Buttermilk |
| Handful of blueberries | ||
| Salt |
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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