If there is a dessert that embodies the authentic and resilient spirit of North-East England, it is certainly the Singing Hinny.
Originating from Northumberland and the mining communities of Newcastle, this “griddle scone” was born out of historical necessity: in the past, many miners’ houses did not have an oven, so women cooked these simple doughs directly on a cast iron griddle placed over an open flame.
Why are they called that?
The name evokes an almost poetic image: “Singing” refers to the rhythmic sizzling of fats — traditionally butter and lard — that “sing” as soon as they hit the hot griddle. “Hinny”, however, is a Geordie dialect term, an affectionate distortion of honey, commonly used to address loved ones.
For this recipe, I started from an authoritative source: the famous The National Trust Book of Scones, a staple for anyone who loves Anglo-Saxon baking. However, I wanted to adapt this classic to contemporary needs without sacrificing its magic.
In my gluten-free version, you will find:
Rice Flour: for a crumbly texture.
Freeze-Dried Raspberries: a modern twist that replaces the classic raisins.
Geometric Cooking: I chose to use a four-hole pan to ensure a perfectly round shape and even browning, echoing the precision of modern cooking applied to an ancient cooking method.
The result is a rustic dessert with a soft heart and a crispy crust, perfect to serve hot with a thin layer of salted butter.
Traditionally, they can be cooked either in a pan or in the oven (392°F for 8 minutes per side).
Very similar to other British traditional desserts such as:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop, Oven, Electric Oven
- Cuisine: English
- Seasonality: All seasons
Ingredients
- 8 oz rice flour
- 1 teaspoon gluten-free baking powder
- 2 oz butter (cold)
- 2 oz lard
- 1 pinch salt
- as needed freeze-dried raspberries
- 1/3 cup milk
Tools
- 1 Pan 4 holes
Steps
Breadcrumb Mixing: In a bowl, sift flour, baking powder, and salt. Add the cold butter and lard, and work them with your fingertips until you get a mixture resembling breadcrumbs.
Add Fruits: Add the freeze-dried raspberries or raisins (2.5 oz for the traditional version).
Dough Formation: Add the milk one tablespoon at a time, mixing with a flat-bladed knife until the dough comes together. It should be firm, not sticky.
Rolling Out: On a floured surface, roll out the dough with a rolling pin to a thickness of about 1/2 inch. Use a round cutter (about 2 inches) to cut out the scones.
The “Singing” Cooking: Heat a nonstick pan over medium-low heat (without oil, or with a thin layer of butter). Cook the Singing Hinnies for about 5-7 minutes per side. When you hear the fats sizzling, you’ll know why they’re called “singing”. They should be golden on the outside and well-cooked inside.
The Final Touch: Serve them hot, halved with a generous dollop of salted butter that melts instantly.
Why is the recipe included in a collection of scone recipes?
The Singing Hinnies are included in the National Trust Book of Scones because, despite having their own name and cooking method, they are technically considered “Griddle Scones”.
The book celebrates the regional variety of British tea culture and includes Singing Hinnies for these reasons:
Culinary Kinship: The basic dough is almost identical to that of scones (flour, fats, milk, and dried fruits), making them an essential regional variant to complete the “scone story”.
Historical Heritage: The National Trust protects not only places but also culinary traditions. These desserts are a staple of historic properties in the North-East, like Cragside or Gibside, where they are served as a local alternative to classic oven-baked scones.
Versatility of “Tea Time”: In the book, Singing Hinnies represent the “quick” and rustic option. Being thinner and crumbly, they offer a different texture that enriches the collection of the 50 recipes in the volume.
In short, the National Trust sees them as the “miner’s version” of the scone, an indispensable piece of tradition that deserves a place of honor alongside the more noble oven-baked versions.
The book includes another recipe that is also on the blog: Wet Nelly.
