Ingredients:

300g self-raising flour
60g cold unsalted butter, cubed
40g caster sugar
1 tsp vanilla extract
1 tsp mixed spice
150ml milk
100g dark chocolate
1 tbsp golden syrup
1/2 tsp vanilla extract (for drizzle)

Method:

• Preheat oven to 200°C (180°C fan). Line a baking tray.
• Rub butter into flour until the mixture resembles breadcrumbs.
• Stir in sugar and mixed spice.
• Add milk and vanilla extract, mixing quickly to form a soft dough.
• Turn onto a floured surface, pat to 2cm thickness and cut into rounds.
• Bake 10–12 minutes until risen and lightly golden.
• Melt chocolate with golden syrup; stir in vanilla extract.
• Drizzle over warm scones and serve with cream or butter.

Ingredients:

150g rolled oats
2 tbsp soft brown sugar
300ml double cream
2 tsp vanilla paste
2 tbsp Scottish whisky (optional)
3 tbsp honey
150g fresh or frozen raspberries
Mini tart shells or small glasses

Method:

• Toast the oats with brown sugar in a dry pan until fragrant; cool completely.
• Whip double cream with vanilla paste until soft peaks form.
• Fold in honey and whisky (if using).
• Lightly crush raspberries and spoon a little into each tart shell or glass.
• Add a spoonful of cream mixture, then sprinkle generously with toasted oats.
• Repeat layers and finish with a raspberry or drizzle of honey.
• Chill until ready to serve.

Ingredients:

250g unsalted butter, softened
100g caster sugar
2 tbsp heather honey
2 tsp vanilla extract
300g plain flour
50g rice flour (or cornflour)
Pinch of salt
Extra caster sugar, for sprinkling

Method:

• Preheat oven to 170°C (150°C fan). Line a large baking tray with parchment.
• Cream butter, sugar and honey until pale and fluffy.
• Mix in vanilla extract.
• Combine plain flour, rice flour (or cornflour) and salt; fold into the mixture until it forms a soft dough.
• Gently press dough into a 1cm-thick slab and cut into fingers, rounds or thistles.
• Transfer to the tray, prick with a fork and sprinkle with caster sugar.
• Bake 18–22 minutes until the edges turn light golden.
• Cool on the tray before serving.

Ingredients:

20–25 mini wafer cones
200g milk or dark chocolate, chopped
1 1/2 tsp vanilla extract
100g crushed roasted nuts (hazelnut, almond, or mixed)
Optional vanilla fillings: whipped cream, mousse, or marshmallow fluff

Method:

• Stand the mini cones upright in a cup, cone holder, or egg box.
• Melt the chocolate in the microwave in 20–30 second bursts, stirring between each.
• Stir vanilla extract into the melted chocolate.
• Dip the rim of each cone into chocolate, letting excess drip off.
• Immediately roll the chocolate-dipped rim in crushed nuts.
• Leave to set at room temperature or chill briefly.
• Pipe in optional vanilla fillings just before serving.
• Serve once chocolate is fully set.

Ingredients:

For the Cookies:
180g unsalted butter, softened
150g caster sugar
1 large egg
2 tsp vanilla extract
240g plain flour
50g rolled oats
1/2 tsp baking powder
Pinch of salt

For the Vanilla Filling:
120g unsalted butter, softened
180g icing sugar
1 tsp vanilla paste
1 tbsp milk

Method:

• Preheat oven to 180°C (160°C fan) and line two baking trays with parchment.
• Cream butter and caster sugar until pale and fluffy.
• Beat in egg and vanilla extract until combined.
• Mix flour, oats, baking powder and salt; fold into wet mixture to form soft dough.
• Roll teaspoon-sized amounts into balls, place on trays and gently flatten.
• Bake 10–12 minutes until edges are lightly golden; cool completely.
• For filling, beat butter until smooth, gradually add icing sugar, then mix in vanilla paste and milk.
• Spread filling onto half the cookies and sandwich with the remaining ones.
• Chill 10–15 minutes to set before serving.