TEA BISCUITS
Sift the first 4 ingredients together onto a piece of wax paper. Make a well in the center with walls high enough to contain the liquid ingredients; add eggs, oil, vanilla, and orange juice.
Using your fingertips, stir flour into the center a little bit at a time, using a circular motion, dragging inward from the inside of the wall of flour. Note: this is the same technique used for making pasta or biscuits.
The dough should begin to come together to a shaky mass which you can knead (dough will be sticky -- do not add too much flour or overwork the dough on the finished product will become tough).
Press the dough together after kneading one to two minutes. Place in a Ziploc bag and refrigerate overnight.
Roll the dough out 3/4" thick.
Using a sharp biscuit cutter or knife, cut the dough into 3 inch circles and place with edges nearly touching on a baking sheet sprayed lightly with nonstick spray. Brush lightly on top with heavy cream or milk.
Bake at 375°F 15-20 minutes or until lightly golden and risen.
Stir together the raspberry preserves, nuts and raisins.
Split each biscuit and spread with softened butter and a spoonful or two of the raspberry preserves mixture.
