Singin' Hinnies

These simple tasty scones do require a griddle to cook them. Ordinary frying pans don't work...

8 oz Plain Flour
4 oz Butter
1 tsp Baking Powder
7 fl oz Milk
Pinch of Salt
Handful of Currants

Mix the flour, butter, salt and baking powder in a food processor for about 1 minute. The aim is not a thorough blend, but to leave small granules of butter in the mixture.

Transfer to a mixing bowl and add the milk and currants to form a stiff dough. Roll out into about six thin, flat scones.

Separate with greaseproof paper and freeze.

Cook from frozen on a very hot griddle, with the thinnest layer of butter possible. I usually try to remove as much as I can using a kitchen towel.

Turn occasionally until cooked through. Eat immediately with butter and raspberry jam.

MARTIN LEFEVRE