Singing Hinnies

It's been hot and humid here in Southern California for last two weeks.  While I don't mind firing up the oven, it was a treat to 'bake' a bread on a griddle for a change.

Elle of Feeding My Enthusiasms was July's Kitchen of the Month, and she offered up Singing Hinnies, a scone-like bread from England that is cooked the stove top.

The dough came together quickly, sort of like a pie crust, and it had a similar texture.  I halved the recipe.  Just as well, or I would have eaten every last one immediately.  Four was fine.

I portioned the dough into four pieces, formed each one into a ball, and flattened them slightly, then placed them on the griddle over low heat.  They took awhile to cook through, which allowed me to clean up and do other kitchen tasks, checking every so often on how brown the bottoms were.   There wasn't much of a rise, but that was fine.

I split each little roll with a fork, then slathered on soft butter.  They disappeared in the blink of an eye, and I only have myself to blame.

Some of the other Babes experimented with different flours and dried fruit.  They are tasty no matter how you tweak the ingredients.

If you make these by the 29th of the month, and share with Elle, you will be included in the Buddy roundup.

Singing Hinnies

225grams (8ozs) plain flour
1/2 teaspoon salt
1 teaspoon baking powder
100 grams (4ozs) butter (or margarine)
50 grams (2ozs) currants
Milk to mix to a dough (about 6-9 tablespoons)

Sift the flour and baking powder (and baking soda if using) into a bowl.  Rub in the fat (or cut in with pastry blender or two knives) and stir in the currants.  Add enough milk to make a dough.  Roll out onto a floured tray or board and cut with scone or biscuit cutter into rounds of chosen size, usually about 3 inches wide.

Heat pan (griddle or cast iron skillet work well) and lightly grease.  Place scones onto griddle on a very low heat so that the scones can cook very slowly.  Turn once and cook on other side.  To check that they are cooked remove one of the scones and tap it gently – it should sound hollow. The top and bottom should be browned but not burnt.

Serve warm, either split and buttered, or not. Strawberry jam should be great with these.

• blog from OUR kitchen – Elizabeth
• A Messy Kitchen – Kelly
• Karen’s Kitchen Stories – Karen
• Bread Experience – Cathy
• Feeding My Enthusiasms – Elle
• Thyme for Cooking – Katie
• My Kitchen in Half Cups – Tanna
• My Diverse Kitchen – Aparna