Succulent Scones


These are just the handiest snack to have tucked away in the freezer.



450g Self raising flour

1/2 tsp salt

2 tsp baking powder

100g butter

100g caster sugar

125g sultanas/raisins

275ml natural/greek yoghurt or milk



Combine all the ingredients into a large mixing bowl until a fairly firm dough. Then roll out to 2cm or 3cm, I tend to do the latter. Use a large round cutter and place onto a greased baking tray. They do rise and expand a little so give them a little space between each one.

  • 230ÂșC/Gas Mark 8
  • 10 – 12 minutes until golden brown.

Best served warm with butter, jam and cream if you like it.

Once cold I always store them in bags in the freezer as taste better fresh and not a couple of days old. I couldn’t possibly eat a batch in a day. 😉 I’ve substituted raisins for walnuts before, which give a great different texture. I’ve also cooked spinach and added for a savoury taste, you can admit or add less sugar for the savoury ones.

My friend gave me the cake stand as she’s moving house – I love it!

Lemon Curd



An unexpected guests turns up to stay and there’s no jam or honey for toast in the morning – agh! However, there is an easy solution as long as you have 3 eggs and 3 lemons. This is exactly what I was faced with yesterday.


200g caster sugar

100g melted butter

3 eggs

3 lemons juice and rind20151208_063451.jpg



  • Melt the butter
  • Add the sugar
  • Grate the lemon rind and squeeze out all the juice
  • Break 3 eggs on top of all the other ingredients

Mix all the ingredients together making sure that all the eggs are broken up. Simply put into the microwave on high for 3  minutes. Stop and slowly stir the mixture each minute. It should now be fairly thick and coat the back of a spoon.


20151208_065935.jpgIf over cooked it’ll revert to being a thin liquid.

Then simply pour into two small jam jars…

I’ve used this recipe time and time again and occasionally I’ve had a few disasters but (in my opinion) it’s a far better zesty taste than a shop bought jar.