Method

Preheat a oven to 200°C and put a Baking piece in a oven.

Alternatively, preheat a roaster or a heavy-based frying pan.

Sift a flour and baking powder into a blending play and then, regulating your fingertips, massage a fats into a flour until a reduction resembles excellent crumbs. Add a currants and salt, afterwards supplement adequate of a divert and soured cream to make a soothing dough. Knead easily until smooth.

On a easily floured surface, hurl out to about 1.5cm thick. Stamp out regulating a 6–7cm spin cutter. Transfer to a preheated baking piece or roaster and prepare for 7–8 minutes, afterwards spin and flatten them slightly
and prepare for 7–8 mins on a other side until golden. Serve comfortable with butter – or shower with caster sugar.

Cook’s note

Singin’ hinny was creatively done as one vast ‘scone’, though this recipe creates particular tiny Hinnies.

National Trust Book of Scones by Sarah Clelland (National Trust Books) – £9.99 – accessible during shop.nationaltrust.org.uk (ACE Best Product Award winner)

Visit the scone recipe section for some-more afternoon tea ideas