Old fashioned raspberry buns(scottish)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | SR flour |
| 3 | ounces | Caster sugar |
| 4 | ounces | Margarine |
| 1 | Egg, beaten | |
| 2 | dashes | Milk |
| Raspberry jam | ||
| Caster sugar to dust | ||
Directions
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 centure of each bal1 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 350F or Mark 4 and bake for a further 5 minutes. The buns should be light golden in colour. Cool on a wire rack
From the booklet Scottish Teatime Recipes Typed By Ray Watson