• 6servings

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 225 grams Plain flour, plus extra

  2. 1 teaspoon Baking powder

  3. 115 grams Butter, cut into 1cm cubes

  4. 150 millilitres Buttermilk

  5. Handful of blueberries

  6. Salt

Instructions Jump to Ingredients ↑

  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.

  3. Cook on the hot griddle until golden; turn halfway through cooking. Keep hot while cooking the rest, or eat cold.

  4. 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 crme frache 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 on Jul 04, 1997


Send feedback