I am told, that the secret to making great scones... ...is to handle them as little as possible, bake them hot and eat them on the same day as they are baked.

Ok, so that is technically three secrets, but they are very important points if you great delicious, light and fluffy scones.

I simply love scones. I love fruit scones, full of plump, juicy, raisins. I love cheese scones...the cheesier the better. I adore raspberry and white chocolate scones, but I still need to really master these wee devils, as mine are delicious, but a tad flat. I love scones and jam and cream...in any order. Jam first, cream first, don't care...just load up the calories and I am happy.

And [never start a sentence with the word 'and'] And, when our lovely guests arrive for afternoon tea in the drawing room, I always make my scones JUST before they arrive, so that they are served still warm from the oven.

Is there anything nicer?

In fact, as Mummy was living with dementia, and still managing [muddling] on her own, I often used to bring her fresh, warm , just baked scones.

Sadly Mummy had forgotten how to make scones, as her baking skills had long gone, along with most of her marbles. However, when I knew Mummy's older sisters were coming to visit her, I would deliver my hot scones to her house, put them in the kitchen - still on their cooling rack - then I'd sprinkle flour around the worktop and flour. Finally I'd put my floury apron over Mum's head, so she was wearing it, and then I'd leave ...so it always looked like she was the baker!

Who knew? Her sisters certainly didn't!