This is one of those times when I’m thinking negative and pulled up so short that I am ashamed of myself.  Oh you of little faith.  I do say a very big thank you Pat. I’d never have gotten to these without you!

Singing Hinnies

Recipe By: Pat “Feeding My Enthusiasms”  adapted and found on Laura Fitzpatrick’s blog Hello Eco Living
Yield: 8 depending on how large you make them

But, these have no yeast and don’t use the oven, heck, the recipe even reads like these are EASY. 
Oh WAIT the recipe calls for maybe baking soda or not and gives no amount of milk just says enough to make a dough. Now that requires executive decision making. 
Our Kitchen of the Month, Pat of Feeding My Enthusiasms, was being sly about a challenge with such vague directions but hey, a Babe should be able to handle that.
Pat’s recipe uses all purpose flour and I substituted some whole grain and Einkorn and of course added in my always ground flax. I added the 1/8 teaspoon baking soda because it’s second nature to me when I use buttermilk and anytime I’m given the chance, I’ll pick buttermilk. The approximate 1/2 cup buttermilk was perhaps a little more than needed and so I was liberal with dusting the counter when I patted the dough out.
We had these with a simple vegetable soup and I blush to say we ate 6 out of the 7 one evening and shared the biggest one with breakfast in the AM. Gorn wants more …
I would tend to call these Fatty Cuties as the Scots do just because they are so rich. These are gloriously tender and moist because of all the fat.
Future:
Any dried fruit would be a glorious variation on these.  Cardamom would add a sweet note.  AND herbs, this would seem to just beg for an herb and spice touch.

SINGING HINNIES ~ FATTY CUTTIES

30 grams ground flax seed
130 white whole wheat flour
100 grams Einkorn all-purpose
1/2 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon baking soda
50 grams butter (or margarine)
50 grams bacon fat
50 grams golden raisins
~ 1/2 cup buttermilk

 

1. Sift the flour and baking powder (and baking soda if using) into a bowl.  Rub in the fat (or cut in with pastry blender or two knives) and stir in the currants. 

2. Add enough milk to make a dough.  Roll out onto a floured tray or board and cut with scone or biscuit cutter into rounds of chosen size, usually about 3 inches wide. NOTE: use the 2nd largest biscut cutter.

3. Heat pan (griddle or cast iron skillet work well but so did my All Clad skillet) and lightly grease.  Place scones onto griddle on a very low heat so that the scones can cook very slowly.  Turn once and cook on other side.  NOTE: my total time was probably 30 minutes on stove top. Next time cut smaller and make slightly thinner.
To check that they are cooked remove one of the scones and tap it gently – it should sound hollow. The top and bottom should be browned but not burnt.

4. Slice in half, butter and enjoy. These are also supposed to be good with strawberry jam. Frankly, butter is over kill … but good.

These are easy and the payoff is 10 times the effort! Go for it. Bake ‘um up. Check out Feeding My Enthusiasms.

If you’d like to become a Buddy and get one the beautiful badges that Elizabeth created (similar to the one above), just email Pat at plachman at sonic dot net with a photo and the URL of your post, plus a brief description of your experience making these. The deadline is July 29th. The post for the roundup about August 1.
Hope you will join us.  We love to share …