Title: Treacle scones(scottish)
 Categories: British, Cakes
      Yield: 4 Servings
 
      8 oz SR flour
      2 oz Butter
      1 oz Caster sugar
    1/2 ts Ground cinnamon
      2 tb Black treacle
           Or golden syrup
        pn Salt
    1/4 pt Milk to mix
 
  Set oven to 425F or Mark 7. Grease a baking sheet. Sift the flour and
  salt into a bowl and rub in the butter. Mix in the sugar and
  cinnamon. Add the treacle or syrup and sufficient milk to make a soft
  dough. Turn on to a floured surface and knead gently. The dough
  should be fairly moist and elastic. Roll out to about 1/2 inch thick.
  Cut into rounds with a 21/2 inch pastry cutter. Place on the baking
  sheet, brush with a little milk and bake for l0-15 minutes until
  golden in coIour. Cool on a wire rack. Serve split in half and
  buttered.
  
  From the booklet Scottish Teatime Recipes Typed By Ray Watson