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Ingredients
| self-rising flour: 8 oz |
| margarine (oleo): 4 oz |
| caster sugar (superfine): 3 oz |
| eggs: 1 (beaten) |
| 2% milk |
| raspberry jam |
| caster sugar (superfine) (for dusting) |
Scottish Raspberry Buns
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
15 min -
Servings
18 serving(s)
Tags
- Set oven to 425°F or Mark 7.
- Grease and flour baking sheets.
- Sift the flour into a bowl and rub in the margarine.
- Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
- Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
- Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.
- Pinch the edges together again.
- Dust lightly with caster sugar.
- Bake for 10 minutes then reduce heat to 350°F or Mark 4 and bake for a further 5 minutes.
- The buns should be light golden in colour.
- Cool on a wire rack.
- Store in an airtight container at room temperature.