Sift the dry ingredients. Rub in the lard until fine. Add beaten egg, combined with the syrup and milk, to the dry ingredients. Mix to a soft dough. Turn dough on to a floured board and knead very lightly. Divide into two; shape each piece into a round and roll gently to about six inches in diameter. Cut into half and each half into three, making six small triangular scones of each round. Bake near the top of the oven for ten minutes at 400°F, 200°C, gas mark 6. If not quite done in ten minutes, reduce the heat and move to a lower shelf in the oven for a further 5-10 minutes.