Old-fashioned scottish raspberry buns
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Flour; self-rising |
| 3 | ounces | Caster sugar |
| 4 | ounces | Butter |
| 1 | Egg; beaten | |
| ⅔ | teaspoon | Milk |
| Raspberry jam | ||
| Caster sugar to dust | ||
Directions
Set oven to 425øF or Mark 7. Grease and flour baking sheets. Sift the flour into a bowl and rub in the butter. 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 sheets, allowing space for them to spread slightly during cooking. Make a small hole in the centre of each ball 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 350øF or Mark 4 and bake for a further 5 minutes. The buns should be light golden in colour. Cool on a wire rack.
** Scottish Tea-Time Recipes -- Johanna Mathie ** ** ISBN = 1 898435 18 9 ** Posted by The WEE Scot -- Paul MacGregor Submitted By PAUL MACGREGOR On 07-13-95
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