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Singing Hinnies

Author/Submitted by:
Servings: 24
Categories: Cookies / Desserts

1/2  cup  Currants or raisins
2 1/2  cups  Flour, sifted
1/2  teaspoon  Salt
1/2  cup  Sugar
2  teaspoons  Baking powder
1  teaspoon  Baking soda
1/3  cup  Butter
1    Egg, beaten
1  cup  Sour cream
1/2    Lemon rind, grated

Dredge the currants in 2 tablespoons flour. Sift remaining flour with dry ingredients. Cut in butter until mixture resembles coarse meal. Mix egg with 1 tablespoon water and add to flour along with sour cream, currants and lemon rind. Mix well. Divide dough into 24 balls. Flatten to 1/2-inch thick rounds. Bake on a greased cookie sheet in a 425^ oven about 12 to 15 minutes, or until golden. To serve: reheat until warm, split and serve with creme fraiche (the traditional clotted cream is hard to obtain) topped with a dollop of strawberry preserves. Variation: add 1/2 cup minced crystallized ginger to the dough along with the currants. Makes 24 scones Scones, popular throughout Scotland, Ireland and northern England, are a particular teatime favorite. Scottish literature is full of references to "souple scones," and one writer goes so far as to recommend such cakes for "beauty to the skin and sweet- ness to the temper." The Singing Hinnies are an English variety that take their name from the way they are supposed to have sizzled when cooked over an open fire. FROM: Orange County Magazine, October 1990 Food & Wine RT [*] Category 6, Topic 22 Message 12 Thu Dec 26, 1991 J.APPLEBURY [Jim & Deb] at 01:43 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005

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