Heavenly Raspberry Buns Recipes

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SCOTTISH RASPBERRY BUNS



Scottish Raspberry Buns image

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!

Provided by Millereg

Categories     Quick Breads

Time 1h

Yield 18 fruit buns, approximately, 18 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

HEAVENLY RASPBERRY BUNS



Heavenly Raspberry Buns image

These are really heavenly. I got this recipe from a friend. It is truly amazing. The bun are almost not a bread. They are creamy, cakelike, and very soft. AND SO GOOD!

Provided by Kathie Carr @kathiecc

Categories     Cookies

Number Of Ingredients 11

1 3/4 cup(s) all purpose flour, divided
1 teaspoon(s) baking soda
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
8 ounce(s) cream cheese, softened
1/2 cup(s) unsalted butter, softened
1 cup(s) sugar
2 large eggs, at room temperature
1 teaspoon(s) vanilla extract
1/4 cup(s) milk
1/3 cup(s) black or red raspberry preserves

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 12-cup muffin tin. Combine 1 cup flour, baking soda, baking powder, and salt. Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.
  • Spoon batter into muffin cups. Top with 2 small dollops of preserves and swirl into the batter using a small knife. Bake for 18-23 minutes, or until a pick inserted into the center comes out clean. It is very important that you do not over-bake these. Makes 18-20 buns.

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