Served as breakfast. Vegetarian dish. Speciality: Per serving- 285 cals, fat 16gm

225 gm plain Flour, plus extra

1 teaspoon Baking Powder

115 gm Butter, cut into 1cm cubes

150 ml Buttermilk

Handful of Blueberries

Salt

Sift the flour, baking powder and a pinch of salt into a bowl and rub in the butter (no so much that it resembles breadcrumbs); leave the butter in tiny lumps. Loosen the mixture with two tablespoons buttermilk; mix in the berries. Fold in the remaining buttermilk to form a soft consistency. Heat a griddle or frying pan. Divide the mixture into six and shape into balls, using plenty of flour. Gently press each one into a 13cm/5in circle. Cook on the hot griddle until golden; turn halfway through cooking. Keep hot while cooking the rest, or eat cold. These Northumberland scones are traditionally cooked on a girdle or griddle pan, but you can also use a heavy-based frying pan. ‘Hinny’ is a northern term of endearment; ‘singin’ is the noise made as the butter bubbles inside the mixture; and ‘blaeberry’ is the Border Country word for blueberry. Serve hot with crème fraîche or whipped cream, extra berries and a dusting of nutmeg.

Serves: 6

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