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    You are in: Home / Recipes / Old Fashioned Raspberry Buns (Scottish) Recipe
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    Old Fashioned Raspberry Buns (Scottish)

    Old Fashioned Raspberry Buns (Scottish). Photo by Baby Kato

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    25 mins

    15 mins

    AZPARZYCH's Note:

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

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 17, 2013


      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.

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    • on October 02, 2012

      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

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2013


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Old Fashioned Raspberry Buns (Scottish)

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 516.0
    Calories from Fat 226
    Total Fat 25.1 g
    Saturated Fat 5.5 g
    Cholesterol 48.6 mg
    Sodium 1018.4 mg
    Total Carbohydrate 64.7 g
    Dietary Fiber 1.5 g
    Sugars 21.3 g
    Protein 7.9 g

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