Traditional Scottish Wholemeal Scones

This recipe originated a long time ago in the Scottish Women's Rural Institutes. They are best served hot, spread with butter.

• Ready In: 30 mins
• Yields: 12 scones

Ingredients

• 6  ounces whole wheat flour (175g or 1 1/2 US cups)
• 6  ounces white flour (175g or 1 1/2 US cups)
• 2  teaspoons baking powder
• 2  ounces butter (60g or half stick) or 2  ounces margarine (60g or half stick)
• 2  teaspoons golden syrup, warmed
•  approximately quarter pint milk (5 fl.oz. or 150ml or generous US half cup)
• 1  pinch salt

Directions

1. Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs.
2. Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 1½ inches (3.8cm) in diameter.
3. Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes.
4. Serve hot, spread with butter.