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Singin Hinnies Scones, nowadays soda-raised, of white flour with fat, sugar and dried fruit mixed-in, baked on a griddle (on which they sizzle and 'sing') and served hot.  The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.ukSinging Hinnies Ingredients half pound plain flour 2 ounces butter 2 ounces lard 1 ounce currants half teaspoon salt 1 teaspoon baking powder milk and sour cream Method Rub fat into flour, add the dry ingredients and mix to a soft dough with a little milk and sour cream. Roll out and bake both sides on a hot girdle. They were earlier considered to be a distinctively pitman's food. The German Johann Kohl, in his 1844 study of England, Wales and Scotland, was surprised to discover that the northern colliers; "have even dishes and cakes of their own... singing hinnies are great favourites. They are very buttery, and must never be absent on a holiday from the table of a genuine pitman." John Trotter Brockett's 'Northcountry Words' of 1825 finds several songs about them; Ah hinnies! about us the lasses did lowp, Thick as cur'ns in a spice singin hinnic. from "Canny Newcassel" Crossin the road, aw met wi' Bobby Swinney.- Hing on the girdle, let's hev a singin hiany. from "Muw Canny Hinny" My Graudy lik'd spicc singin hinnies. Maw comely: aw like thou as weel. from "The Pitman's Courtship" |
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