Easy to make and serve warm for a weekend breakfast. If you've got any left over, they're also good cold in your brown bag lunch.
- Sift together dry ingredients.
- Cut in shortening.
- Add milk, vanilla, eggs and raisins.
- Mix well.
- Roll out on a floured surface.
- Cut out cakes using a large round cookie cutter or the top end of a drinking glass.
- Fry in frying pan, turning once.