Irish Breakfast Scones

Directions

Mix dry ingredients.

Add margarine and mix well. Add the syrup and enough milk to make a loose dough.

Turn onto a floured board and knead until smooth.

Roll out into a square with a thickness of about ¾ inch.

Cut dough in half, then into quarters and then to eights.

Bake on a lightly floured baking sheet at 400℉ (200℃) for approximately 20 minutes.

Cool on a wire rack.

Split and serve with whole fruit preserves.