Scottish Raspberry Buns

I am dedicating this delicious recipe to Barb Talkington, Barbara Mooers, Diana Neal, and Lennie, without whose advice and guidance I would never have been able to make them properly!

• Ready In: 1 hr
• Serves: 18
• Yields: 18 fruit buns, approximately

Ingredients

• 8  ounces self-raising flour
• 4  ounces margarine
• 3  ounces caster sugar
• 1  egg, beaten
•  milk
•  raspberry jam
•  caster sugar (for dusting)

Directions

1. Set oven to 425°F or Mark 7.
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.
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 centre of each bal1 and spoon in a little raspberry jam.
7. Pinch the edges together again.
8. Dust lightly with caster sugar.
9. Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
10. The buns should be light golden in colour.
11. Cool on a wire rack.
12. Store in an airtight container at room temperature.