Glencampa Scones


1 lb (450g) S. R. flour
1 tsp baking powder
4 oz (100g) margarine
2 eggs
4 tblsp treacle
2 tblsp syrup
2 oz (50g) raisins


1. Rub margarine into dry ingredients to resemble breadcrumbs.
2. Beat eggs with treacle and syrup in a little milk.
3. Add to mixture along with with raisins to form a stiff dough.
4. Knead and roll out on a floured board to 1/4″ thickness.
5. Cut with 2″ cutter and place on a baking tray.
6. Bake in a pre-heated oven 230°C/450°F/Gas 8 for 10-15 minutes.

J. M. Morrison, Carloway, Lewis