Scottishraspberrybuns Recipes

SCOTTISH RASPBERRY BUNS

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.

OLD FASHIONED RASPBERRY BUNS (SCOTTISH)

Steps:

• Set oven to 425 degrees F
• 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 (may not need all the milk).
• 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 center of each ball and spoon in a little rasberry jam.
• Pinch the edges together again.
• Dust lightly with caster sugar.
• Bake for 10 minutes then reduce heat to 350degrees F and bake for a further 5 minutes.
• The buns should be light golden in color.
• Cool on a wire rack.