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!
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.
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 …
July 16, 2018 at 12:08 pm
We loved them too! I’ll have to try them with a bit of whole wheat for the extra depth of flavor.
July 16, 2018 at 12:10 pm
I am trying to use up some small amounts of many different flours … it goes slowly but has provided lots of wonderful baking! My favorite of all maybe the sprouted wheat; it just always gives of lovely wheaty aroma.
July 16, 2018 at 1:36 pm
Do you have to sprout the wheat before you use it, or has it already sprouted?
July 16, 2018 at 2:00 pm
I buy King Arthur (or Bobs Red Mill depends on location) labeled Sprouted Wheat Flour; already sprouted dried and ground.
July 17, 2018 at 12:21 pm
Oh! And here I thought you were sprouting the wheat yourself, Tanna! I’ll have to look to see if sprouted wheat flour is available. (I tend to ignore the Bob’s Red Mill shelf, only because BRM products are quite pricey because of being imported from the USA)
July 17, 2018 at 12:47 pm
I consider myself fairly dedicated but sprouting of any kind is really more that I care to take on. You have to catch the wheat berry sprouts at just the right moment. AND then you have to dry them making sure they don’t grow mold … THEN you grind them. Some day I do aspire to have a mill to grind my own flour but I think that’s as far as I’m going. KingArthur says “Our sprouted wheat flour begins with whole wheat berries, the seed from which a new wheat crop can be grown. The berries are misted with water, then briefly allowed to sprout in a controlled environment: just until the sprout cracks the seed’s bran layer. These sprouted seeds are dried, then milled into flour.”
You will find lots of individuals showing how to do it at home on the internet.
July 16, 2018 at 1:35 pm
I almost added flax to ours as well. But that would have meant opening the freezer. It’s so poisonously hot in the kitchen that I hated to do that – just in case things thawed prematurely.
Your hinnies are beautfiul! And so beautifully golden!
July 16, 2018 at 11:58 pm
Bacon fat, golden raisins, buttermilk and all those good grains…no wonder you ate them almost at one sitting! They look so delicious. Going to have to try golden raisins myself…and dried blueberries…and flax meal…and bacon fat (and maybe some bacon, too). Glad you enjoyed them. I did, too.
July 17, 2018 at 1:56 pm
Oh my yum. Those look fabulous and I want to try with buttermilk and golden raisins now!
July 17, 2018 at 2:13 pm
Not to be missed Kelly.
July 17, 2018 at 5:49 pm
Your Hinnies look very tasty! They did rise more than mine. Perhaps I should’ve used some AP Einkorn instead of all whole wheat Einkorn, but I wanted to do a whole grain version. They are tasty regardless!
July 17, 2018 at 7:50 pm
Maybe not Cathy. My plan next time is to pat them thinner next time.
July 18, 2018 at 2:48 pm
Butter is never overkill. Ever. I want these… but the thought of soup – Gazpacho!
July 18, 2018 at 5:52 pm
Oh Katie YES Gazpacho would be such a perfect balance with all this fat! Uuumm butter is never overkill…I’ll try that motto.
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