Edinburgh Scones.

10 oz. self raising flour.                              2 oz. Butter
2 tsps. Baking Powder                               1/2 cup currants
1/4 tsp. Salt.                                             1 Egg
1 1/2 tsp. sugar.

Mix together dry ingredients, then rub in butter and add fruit.
Combine egg and milk and add to dry ingredients, to form a soft dough.
Knead on a lightly floured board.  Roll out and cut into 1/2" thick rounds.
Bake in the oven at 450 degrees for 10 mins.

Girdle Scones.

10 oz. self raising flour.                      1 - 2 0z. butter or margarine.
1/2 tsp. salt.                                      milk

Sift flour and salt, rub in butter. Add milk and mix to a soft dough.
Place on a floured surface and knead very lightly, roll out to 1/4" thickness.  Cut into triangles and place on a greased and floured, moderately hot girdle or heavy-based frying pan.  When scones are brown, turn them and cook on other side.

Treacle Scones.

8 oz. plain flour.                               1/2 tsp. ground ginger
2 oz. butter                                      a pinch of salt
1/2 tsp. baking soda.                        1 tbsp. treacle
1/2 tsp. Cream of Tartar                     milk
1/2 tsp. cinnamon.

Rub the butter into the flour, add the sold, cream of tartar, cinnamon, ginger and salt. Mix thoroughly.  Melt the treacle with a little milk, stir into flour mixture, adding just enough milk to make a firm dough. Knead lightly on a floured board.  Roll out to3/4" thick and cut into triangular pieces.  Bake in a greased tin in a hot oven for 10 - 15 mins.

Potato Scones.

1 lb. Mashed Potatoes.
Approx. 4 on. plain flour.
Salt.

Mash potatoes until quite smooth, adding a little salt.  Knead with flour to required thickness.
Cut into triangles.  Brown both sides on a girdle or frying pan, priking with a fork to prevent blistering.
Serve hot, spread with butter.