Granny's Treacle Scones 1958

Take 8oz self raising flour, good pinch of salt, half teaspoon each of cinnamon, ground ginger and mixed spice, a heaped tablespoon of castor sugar, one and a half oz butter or margarine, 1 tablespoon treacle, 1 tablespoon syrup, 2 small eggs and milk.

Sift flour, salt, ginger, cinnamon, mixed spice and sugar. Heat in pot margarine treacle and syrup, do not allow to boil. Add to the dry ingredients and mix well. Beat the eggs and add to the mixture, leaving a little in the bowl to brush the top of scones. Add very little milk to make a stiff mixture. Roll out half an inch thick, cut with a scone cutter, put on a baking tin, brush the tops with egg and bake in a hot oven for 10 minutes.

A favourite with us – Miss Philp, Glasgow.