>My mum’s recipe is really easy to remember and to increase or decrease according to how many you want. You can make them with just raisins in, or make them without raisins and decorate them with cream or jam and coconut or whatever you want.

Ingredients
Raisins 125g (optional)
Butter 125g
Caster sugar 125g
Self raising flour 125g
2 eggs beaten
1 teasp vanilla extract
2 tbsp milk

Method
Pre-heat oven to 190˚C

Beat butter and sugar till fluffy

Add egg a little at a time, whisking as you go

Add raisins (optional)

Beat in the vanilla

Stir in half the flour

Add milk and the rest of the flour

Fold until well combined

Spoon into cups and bake 10-12 minutes or until golden on top

Cool for 10 minutes on a wire rack

>My mother makes the best scones on earth. When I was in university I lived at home, and I used to leave early on Thursdays to get home in time for the scones to be taken out of the oven. They are best eaten slightly warm with as much butter as your heart can handle. Not butter substitute, REAL butter.

Ingredients
2 oz butter
1lb self-raising flour
4 oz caster sugar
4 oz sultanas
½ pint fresh milk
Beaten egg to glaze

Method
Rub four, sugar and butter together

Rub in sultanas

Bind with milk

Knead and roll to 3/4 inch thick

Cut into scones with a glass and glaze with the beaten egg

Bake 20-25 minutes at 200˚C

Cool on a wire rack