Old Fashioned Raspberry Buns (Scottish) Recipe - Food.com (2024)

5

Submitted by AZPARZYCH

"found online; posting for ZWT6 (Great Britian/Scotland)"

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Ready In:
40mins

Ingredients:
7
Serves:

4

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ingredients

  • 8 ounces self-rising flour
  • 3 ounces caster sugar
  • 4 ounces margarine
  • 1 egg, beaten
  • 14 cup milk
  • raspberry jam
  • caster sugar, to dust

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directions

  • 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.

Questions & Replies

Old Fashioned Raspberry Buns (Scottish) Recipe - Food.com (9)

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Reviews

  1. OMG! AZPARZYCH these little treasures are perfect. So tasty and they have a very nice texture, semi dry but still moist. They are more like a cookie than a bun. They taste absolutley incredible. That said, I did have a little difficulty with the mix. I never added any milk, because after I added the egg the batter was too soft. I added more flour until they became firmer, I also added a little more sugar, because I added more flour. I didn't have any problems rolling them after that. You just have to have a gentle hand and not add too much jam. I used a good quality thick raspberry jam, that made it easier to work with . I pinched the bottoms as recommended and then gently rolled into a ball again before placing on cookie sheet. They cooked up really quickly, in my convection oven, watch them, the bottoms burn easily. My end results were a little dark so I lightly sprinkled on extra icing sugar. All and all, I think that these are pretty wonderful, I know that I will be making them often. My dh is going to love these. Thank you so much for sharing this recipe.

    Baby Kato

  2. This recipe is in need of a bit of tweaking. The previous reviewer said they were too dry, so I used all the milk, resulting in a dough that was too soft, so I chilled it. That didn't help, so I added more flour. Chilled it again, still too soft, so I popped it in the freezer. Still too soft, but I gave it a try anyway. Impossible to work with, so the first batch, I made thumbprints out of them. The second batch I added more flour, and it was better. I was actually able to roll a ball! They are tasty, though, but they were so much trouble I won't make them again.<br/> Made for THINK PINK 2012

    pammyowl

  3. After reading the previous reviews, I made a couple modifications for my bakery to use this recipe. Increase the flour to 9 oz, add 1 tsp vanilla to the egg, add 1/4 tsp salt to the flour, and cut the milk to 1 Tbsp. I got a fantastic dough that was rich and slightly sweet and easy to work with. Customers went GAGA for them!!

    Pastry Chef Kirk

  4. An excellent recipe! Followed it exactly except I used about 10oz of flour instead of 8oz, so it wasn't too soft. I didn't find them too dry. Will be making again!

    Chef_Excellence

  5. We enjoyed these for breakfast with a cup of tea. I found it easiest to enclose the hole with the raspberry jam by pinching off a piece of dough and spreading it over the hole. I did find the buns a tad bit dry so I will tweak the recipe a bit. Made for Newest Zaar tag.

    swissms

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Tweaks

  1. After reading the previous reviews, I made a couple modifications for my bakery to use this recipe. Increase the flour to 9 oz, add 1 tsp vanilla to the egg, add 1/4 tsp salt to the flour, and cut the milk to 1 Tbsp. I got a fantastic dough that was rich and slightly sweet and easy to work with. Customers went GAGA for them!!

    Pastry Chef Kirk

RECIPE SUBMITTED BY

AZPARZYCH

Peoria, 41

  • 33 Followers
  • 391 Recipes
  • 31 Tweaks

<p><span><strong>I am a stay at home mom to two wonderful boys; Joshua (8years), Kaiden (5 years), and baby GIRL, Madalynn (19 months)! &nbsp;I also have&nbsp;two fur babies (cats); Kobee, AJ; we had to put our youngest cat Sly down Jan 2014. :(. I am also&nbsp;married to my best friend, Jeff and have been since April 2005.&nbsp; I love cooking, hate cleaning and will do whatever I can to get out of it!&nbsp;&nbsp;I&nbsp;love grilling and baking.&nbsp;&nbsp;I do most of the grilling at my house, and bake for almost a week straight at Christmas time!&nbsp; I can make or will attempt just about anything,&nbsp;though I rarely make&nbsp;brownies, my husband's are the best!&nbsp; Homemade breads are not my friend, so I am always working on bread baking.</strong></span></p><p><span><strong>As for recipe ideas (besides zaar) Cooking Light Cookbooks are my favorites.&nbsp; I love to make new meals and try new things; it is hard though because my husband is picky when it comes to veggies (and hates seafood); If it were up to him we would have baked-bread crumb chicken and white rice at least one meal a day!&nbsp; Over the past couple years with zaar, I have found tons of new recipes&nbsp;my family&nbsp;normally wouldn&rsquo;t eat&nbsp;but have been happily surprised with new favorites.</strong></span></p><p><span><strong>I&nbsp;love to join in&nbsp;all of the tag games; I haven't been as present as I would like, but as soon as my Jeff is back from working in Ohio I will be back in full tagging mode! </strong></span></p><p><span><strong>Cooking is my hobby and passion, I always like to host the family get togethers and volunteer for the potluck dishes.&nbsp; Most of all though&nbsp;are my kids; being home all day with them is fun and challenging, but I wouldn&rsquo;t trade it for any salary!!</strong></span></p>

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