Instructions
Step 1. Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper.
Step 2. To make the raisin scone, whisk together flour, baking powder, sugar, and salt.
Step 3. Cut in the cold butter until the mixture resembles coarse crumbs.
Step 4. Stir in the raisins.
Step 5. Whisk together cream, egg, and vanilla, then add to the flour mixture.
Step 6. Mix just until a dough forms.
Step 7. Pat the dough into a 1-inch-thick round and cut into circles.
Step 8. Place on a baking sheet, brush with egg wash, and bake for 15–18 minutes until golden.
Step 9. For the shortbread biscuits, cream butter and powdered sugar until light.
Step 10. Mix in vanilla and flour until a dough forms.
Step 11. Roll out and cut into rectangles.
Step 12. Bake for 12–15 minutes until lightly golden.
Step 13. For the butter cookies, beat butter and powdered sugar until fluffy.
Step 14. Mix in vanilla, flour, and cornstarch.
Step 15. Pipe into decorative shapes on a baking sheet.
Step 16. Bake for 10–12 minutes until lightly golden.
Step 17. For the crumb bars, combine flour, butter, and brown sugar until crumbly.
Step 18. Press half the mixture into a small baking pan.
Step 19. Spread with jam and sprinkle the remaining crumbs on top.
Step 20. Bake for 20–25 minutes and cool completely before slicing.
Step 21. For the chocolate sandwich biscuits, cream butter and sugar together.
Step 22. Mix in cocoa powder and flour to form a dough.
Step 23. Roll out, cut into rounds, and bake for 10–12 minutes.
Step 24. Cool completely and sandwich together with chocolate spread.
Step 25. Arrange all the baked treats on a serving platter with the raisin scone and serve.
Storage and Reheating Tips
Store all biscuits and cookies in airtight containers at room temperature for up to 1 week.
Keep the raisin scones in an airtight container for up to 3 days.
Freeze scones, cookies, and biscuits for up to 2 months.
Warm scones in a 300°F (150°C) oven for 5 minutes before serving.
Separate layered cookies with parchment paper to prevent sticking.
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