Scones of Edinburgh

• 1 3/4 cups self-rising flour
• 3 teaspoons sugar (optional)
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 1/4 cup butter
• 1 teaspoon treacle (molasses)
• 1/4 cup milk or buttermilk

Instructions:

Preheat the oven to 375º F. Mix all the dry ingredients together in one bowl. Cut in the butter with a fork. Put the milk in a small bowl and stir in the treacle. Now take that mixture and tip it into the dry ingredients. There will be no more ingredients after this, so if after mixing it thoroughly it is still too dry to be dough, add very small squirts of milk into the batter until it is handleable and can be kneaded. Knead 10 times on a floured board, then roll to 3/4-inch thickness. Cut out triangular shapes (if you wish to go with tradition). Bake on a greased cookie sheet for 10-13 minutes.

NOTE: It says the sugar is optional, but even WITH the sugar this recipe turns out a bit bitter. You'd better keep the sugar and maybe even have some honey ready when you're eating them.