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Scottish Raspberry Buns

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“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:
1hr
SERVES:
18
YIELD:
18 fruit buns, approximately
UNITS:
US

Ingredients Nutrition

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.

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