Old Fashioned Raspberry Buns (Scottish)

Total Time
40mins
Prep 25 mins
Cook 15 mins

found online; posting for ZWT6 (Great Britian/Scotland)

Ingredients Nutrition

Directions

  1. Set oven to 425 degrees F
  2. Grease and flour baking sheets.
  3. Sift the flour into a bowl and rub in the margarine.
  4. Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency (may not need all the milk).
  5. Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
  6. Make a small hole in the center of each ball and spoon in a little rasberry jam.
  7. Pinch the edges together again.
  8. Dust lightly with caster sugar.
  9. Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes.
  10. The buns should be light golden in color.
  11. Cool on a wire rack.
Most Helpful

OMG! AZPARZYCH these little treasures are perfect. So tasty and they have a very nice texture, semi dry but still moist. They are more like a cookie than a bun. They taste absolutley incredible. That said, I did have a little difficulty with the mix. I never added any milk, because after I added the egg the batter was too soft. I added more flour until they became firmer, I also added a little more sugar, because I added more flour. I didn't have any problems rolling them after that. You just have to have a gentle hand and not add too much jam. I used a good quality thick raspberry jam, that made it easier to work with . I pinched the bottoms as recommended and then gently rolled into a ball again before placing on cookie sheet. They cooked up really quickly, in my convection oven, watch them, the bottoms burn easily. My end results were a little dark so I lightly sprinkled on extra icing sugar. All and all, I think that these are pretty wonderful, I know that I will be making them often. My dh is going to love these. Thank you so much for sharing this recipe.

Baby Kato January 17, 2013

This recipe is in need of a bit of tweaking. The previous reviewer said they were too dry, so I used all the milk, resulting in a dough that was too soft, so I chilled it. That didn't help, so I added more flour. Chilled it again, still too soft, so I popped it in the freezer. Still too soft, but I gave it a try anyway. Impossible to work with, so the first batch, I made thumbprints out of them. The second batch I added more flour, and it was better. I was actually able to roll a ball! They are tasty, though, but they were so much trouble I won't make them again.
Made for THINK PINK 2012

pammyowl October 02, 2012

An excellent recipe! Followed it exactly except I used about 10oz of flour instead of 8oz, so it wasn't too soft. I didn't find them too dry. Will be making again!

Chef_Excellence March 11, 2013