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
Preheat 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
In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
- 3
Add 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
Roll 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
Using a floured finger, poke a hole in the top of each bun, and gently pressing downwards.
- 6
Spoon 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
Bake in your preheated oven for around 12-15 minutes until they have risen a little and have nice golden colour.
- 8
Allow the buns to cool a little on the baking sheets before transferring to a wire rack to cool completely.
Cook it from the original
This recipe comes from bakingwithgranny.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bakingwithgranny.co.uk