Scottish Raspberry Buns

Rub the fat (butter) into the flour. Stir in the sugar. Add the egg and enough milk to bring the dough together. Keep adding a little milk at a time (just until the dough comes together) because you don’t want the dough too sticky.

Roll the dough into 8 balls and place on a greased tray. Make a well in the middle of each ball and spoon in a teaspoon of the jam. Pinch the sides together to slightly cover the jam.

They will spread as they cook so space them out.

Cook at 220C for 15 minutes then turn down to 200C for a further 5 minutes. They should be brown when they come out so it may take a little longer.

Note –

I use half butter half lard because my Grandma did and her Raspberry Buns were lengendary… She also had a heart condition probably from cooking with lard!