Raspberry Buns

Soft, lightly sweet Rasp Buns made from my Mum's recipe book, with a wee spoonful of raspberry jam baked into the centre. This easy British bun recipe comes together quickly and is perfect for a quick snack with a cuppa, baking with kids, or serving as a simple alternative to scones.

📝 Ingredients

• 250 g Self-raising Flour (see Self-raising Flour note below)
• 55 g Block Margarine or Butter (cold; cubed)
• 55 g Caster Sugar
• 1 Free-range Egg (see Egg Size note below)
• 2-3 tbsp Milk (dairy, soya, oat...)
• 4 tsp Raspberry Jam

👨‍🍳 Instructions

1. 1Preheat your oven to 190° (or 170°c for a fan-assisted oven, Gas Mark 5 or 375°F) and grease a couple of baking sheets with some excess butter/marargine. Set aside.
2. 2In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
3. 3Add the caster sugar and egg to the mixture, then start add the milk a spoonful at a time, mixing together to create a thick, sticky dough (you may not need all of the milk).
4. 4Roll a small amount of dough in your hands to make a ball, about the size of a ping-pong ball. Place onto your prepared baking sheets and repeat with the rest of the dough, making 12 balls in total.
5. 5Using a floured finger, poke a hole in the top of each bun, and gently pressing downwards.
6. 6Spoon a small amount of jam into these holes - using a small teaspoon and adding a little water to your jam beforehand will make this step a little easier.
7. 7Bake in your preheated oven for around 12-15 minutes until they have risen a little and have nice golden colour.
8. 8Allow the buns to cool a little on the baking sheets before transferring to a wire rack to cool completely.