Blaeberry Singin-Hinnies

Singin-hinnies are a proper Northumbrian griddle cake, named for the sound they make as butter sizzles on the hot pan. This version folds in blaeberries (wild blueberries) for bursts of tart sweetness through each fluffy bite.

The dough comes together fast with just flour, baking powder, cold butter, and buttermilk. Leave the butter in small lumps rather than rubbing it in completely. Those pockets of butter are what create the flaky, tender layers when the scones hit the griddle.

Shape them gently and don’t overwork the dough. Press each ball into a circle about 5 inches across and cook until golden on both sides. They puff slightly as the baking powder activates on the heat, and you’ll hear that telltale singing sizzle.

Kitchen Tips

• Keep the butter cold. If it starts to soften as you work, pop the dough in the fridge for 10 minutes before shaping.
• Use plenty of flour on your hands when shaping. The dough is sticky from the buttermilk, and floury hands keep it from tearing.
• Medium heat on the griddle works best. Too hot and the outside burns before the inside cooks through. If the first one browns too fast, lower the heat.
• These are best eaten warm, straight from the griddle, with a bit more butter and a drizzle of honey.

Variations

• Use fresh raspberries or blackberries in place of blueberries for a different berry flavor.
• Add a tablespoon of sugar to the dry ingredients if you prefer a sweeter scone.
• Fold in a handful of currants and skip the blueberries for a more traditional singin-hinny.