MY BRAMBLE HINNIES RECIPE

As a kid I grew up in the North East of England in an area that once was part of Northumbria, but is now County Durham. Singing Hinnies are a well known local treat, but traditionally they are made with dried fruit. I remember well the blustery days playing in fields & scrambling up verges to fill up a bowl or bag with wild fruit, wild blackberries & "bleeberries" were always a favourite & in the Autumn as kids it was our job to bring them home for baking - I remember always being sent off with the warning - "don't pick where a dog can cock its leg & remember just because a dog can't get in there - foxes cock legs too" :)

  
My wonderful great Aunt Lizzie was a  baker, famous locally for her fantastic "Stottie" which she sold to the whole village, this foragers twist on the traditional Singing Hinny, is a family recipe passed to me as a small child by her. I can still see her face & smell the wonderful aroma from her old style hoop handled griddle pan as they sizzled & sang on that open fire :) even then she still cooked & baked everything on an old style black range.

Bramble Hinnies

These are very simple griddle scones, made with wild foraged blackberries & are a tasty, quite nutritious take on a traditional North East English recipe.

They are also a great simple little recipe to make with the kids.

INGREDIENTS

200g Plain Four

100g Butter.

50g aprox of Wild Brambles.

1/4 tsp Salt.

Tsp of Baking Powder.

A mixture of aprox 100ml of half Milk & half Creme Frais   

(traditionally it should be half cream, but this tweak  helps lower the fat/cholesterol content without harming the flavour) 

Note: if using currants as they are dry, you will need extra liquid - ie: more milk& cream/creme frais mix - 150ml aprox

METHOD 

Heat you griddle or heavy based fry pan & leave on a low heat.

Rub the fat into flour to form "crumbs", 

Now add the other dry ingredients (inc brambles) & roughly mix

Add the milk/creme frais mix slowly as the needed amount will vary according to how juicy the Brambles are.

Gradually mix to form a soft dough with the milk and cream/cremefrais.

Roll out to about ½ inch thick and cut out using a scone cutter or aany biscuit cutter you fancy.

Now transfer to the griddle & slowly bake on both sides until golden brown & risen. 

They can be served spread with butter, but we like them without and they are at their best when eaten whilst still warm.

They don't last longer than that around here anyway :)