These scones can be frozen on a baking sheet once they have been cut out. Once frozen, transfer them to a ziplock bag and freeze for up to 1 month. To cook from frozen, simply brush with egg wash and bake for 20–25 minutes. Makes 14–16

  • 450g (1lb) self-raising flour, extra for dusting
  • generous pinch of salt
  • pinch of baking powder
  • 50g (2oz) caster sugar
  • 100g (4oz) unsalted butter, diced, extra to grease
  • 2 eggs
  • 50ml (2fl oz) cream
  • 200ml (7fl oz) milk, extra if needed
  • 4 handfuls sultanas
  • finely grated rind of 1 lemon
  • whipped cream, to serve (optional)
  • raspberry jam, to serve (optional)

Preheat the oven to 180°C (350°F/gas mark 4).

Sift the flour into a bowl with the salt and baking powder and then stir in the sugar. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs.

Make a well in the centre and add 1 lightly beaten egg, the cream and enough milk to moisten, then add the sultanas and lemon rind. Mix well, until it has a soft doughy texture, but it should not be too moist. Add a little more milk if you think it's necessary.

Gather the dough into a ball and turn it out onto a floured surface, then roll lightly with a rolling pin to a 2.5cm (1in) thickness. Cut out rounds using a 6cm (2 ½in) fluted cutter and transfer onto a greased baking sheet.

Lightly beat the remaining egg with 1 tablespoon of water to make the glaze and brush it over the tops. Bake for 15 minutes, until the scones are well risen and golden brown. Transfer to a wire rack and leave to cool for at least 10 minutes.

To serve, put the scones on serving plates with small pots of whipped cream and raspberry jam, if you like.

Irish Tea Bread

This keeps very well wrapped in clingfilm and then in tin foil. The leftovers can be made into bread and butter puddings with a dash of Coole Swan Irish Cream liqueur or even just a simple French toast works well. Makes 1 loaf

  • 100g (4oz) sultanas
  • 100g (4oz) currants or raisins
  • 50g (2oz) glace cherries, chopped
  • 50g (2oz) cut mixed peel
  • good splash of Irish whiskey
  • 300ml (½ pint) strong hot tea
  • 225g (8oz) light muscovado sugar
  • a little sunflower oil, for greasing
  • 275g (10oz) self-raising flour
  • good pinch of freshly ground nutmeg
  • 1 egg, beaten
  • 1 tbsp clear honey
  • butter, to serve

Place the sultanas in a large bowl with the currants or raisins, glace cherries, mixed peel and whiskey. Pour over the tea and then stir in the sugar until it’s dissolved. Cover with a plate and leave overnight to allow all the fruit to plump up.

Preheat the oven to 150°C (300°F/gas mark 2). Lightly grease a 900g (2lb) non-stick loaf tin with sunflower oil, then base line with parchment paper.

Sieve the flour and nutmeg into a bowl, then stir it into the soaked fruit mixture with the egg until evenly combined. Turn into the prepared tin and level the surface. Bake for 1 ½ hours, or until well risen and firm to the touch. A fine skewer inserted into the centre should come out clean.

Allow the tea bread to cool in the tin for about 10 minutes before turning it out. Brush the top with the honey, then leave to cool completely on a wire rack.

To serve, cut the tea brack into slices and spread with butter. Arrange on a serving platter.