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
