Scottish Raspberry Buns
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!!
Steps
Set oven to 425f 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 350f 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.
Ingredients
self-raising flour, margarine, caster sugar, egg, milk, raspberry jam