Raisin Scones

Looking for the perfect scone for that summer afternoon tea?  Raisin scones hit the spot and I think the addition of raisins rather than just a plain scone makes a scone a little more interesting.  Serve these with clotted cream and strawberry jam for a delicious indulgent treat or just with some good quality butter.

The original scone was round, flat and unleavened.  It was cooked on a griddle.  It was only when baking powder became available that it was possible to create the oven baked risen scone we know and love today.

Makes 12 small scones or 8 larger scones

250g self-raising flour
55g butter
25g caster sugar
150ml milk
1.5 teaspoons vanilla essence
60g raisins
Plain flour for dusting


  1. Pre-heat the oven to 180 oC fan and line a tray with greaseproof paper
  2. Put the flour and butter into a bowl and rub until it resembles breadcrumbs (this can be done in a food processor with a blade and you just need to blitz it for a few minutes).
  3. Mix in the sugar, and raisins.
  4. Pour  in almost all the milk and the vanilla essence until it forms a dough.
  5. Turn the dough out onto a lightly floured  work surface and cut into either 12 or 8 using a cookie cutter.
  6. Put the scones onto the tray and glaze with the left over milk and cook for 10-15 minutes.
  7. Serve with a cup of tea.


  1. If you prefer you can hand form the  scones by dividing up into 8 or 12 equal size pieces of dough and hand shaping with your hands for a rustic look.
  2. Try the recipe with dried cherries for a different version.


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Prawn, Red Pesto and Red Chilli Spaghetti

I want to share with you my Prawn, Red Pesto and Red Chilli Spaghetti.

I love this recipe because the flavours go so well together and the red chilli adds a nice kick to the dish.  It is also a great mid-week dish as it is so quick and easy to make but it also looks quite impressive for a dinner party and can be put together very quickly.  Just scale it up depending on how many you are serving.

(Serves 2)

200g spaghetti
125g red pesto (home-made {see recipe below} or bought
1 red chilli (deseeded and finely chopped)
200g raw tiger prawns (shelled and cleaned)


  1. Cook the spaghetti per package instructions.
  2. Whilst this is cooking fry the red chilli in a little olive oil for a minute then add the prawns and cook for a few minutes until pink.  I always love this bit as the prawns transform from dull grey to a vibrant pink.
  3. Mix all the other ingredients in a bowl.
  4. Add the prawns to the mix.
  5. When the pasta is al dente, drain, put back in the pan and add the sauce, giving it a good stir.
  6. Serve.  I usually like to put this into a pasta bowl (as per my photo) so you can help yourself.

Tips: 1. Serve with some grated parmesan to finish.  2. If you don’t like prawns, you could make this with cooked chicken breast or tofu.

Red Pesto Recipe

(this is enough for 4)

2 garlic cloves
Pinch of sea salt
25g pine nuts
260g sun-dried tomatoes in oil, drained
Handful fresh basil
125ml extra-virgin olive oil
25g Parmesan, finely grated


  1. Put the garlic and sea salt into the bowl of a small food processor and pulse.
  2. Add the pine nuts and pulse again until roughly chopped.
  3. Add the sun-dried tomatoes and basil and pulse carefully until well mixed but still very textured.
  4. Put this mix into a bowl and stir through the extra-virgin olive oil and parmesan until you have a moist paste and season to taste.

Tips: 1.  This will keep for 2-3 days in the fridge.  2.  You can make a spicy red pesto by adding 1 finely chopped red chilli to the mix.


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