Raspberry Buns
Soft, lightly sweet Rasp Buns made from my Mum's recipe book, with a wee spoonful of raspberry jam baked into the centre. This easy British bun recipe comes together quickly and is perfect for a quick snack with a cuppa, baking with kids, or serving as a simple alternative to scones.
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Servings: 12 buns
INGREDIENTS
- 250 g Self-raising Flour (see Self-raising Flour note below)
- 55 g Block Margarine or Butter (cold; cubed)
- 55 g Caster Sugar
- 1 Free-range Egg (see Egg Size note below)
- 2-3 tbsp Milk (dairy, soya, oat...)
- 4 tsp Raspberry Jam
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 190°C (or 170°C for a fan-assisted oven, Gas Mark 5 or 375°F) and grease a couple of
baking trays with some extra butter/margarine. Set aside. - In a large bowl, sift the flour. Add the butter/margarine and rub it together with your fingers until it resembles breadcrumbs.
- Add the sugar and egg to the mixture, then start adding the milk a spoonful at a time, mixing to create a thick, sticky dough (you may not need all the milk).
- Roll a small amount of dough in your hands to make a ball, about the size of a ping-pong ball. Place onto your prepared
baking trays and repeat with the rest of the dough, making 12 balls in total. - Using a floured finger, poke a hole in the top of each bun, and gently press downwards.
- Spoon a small amount of jam into these holes - using a small teaspoon and adding a little water to your jam beforehand will make this step a little easier.
- Bake in your preheated oven for around 12-15 minutes until they have risen a little and have nice golden colour.
- Allow the buns to cool a little on the
baking trays before transferring to a wire rack to cool completely.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won't always be as accurate. For best results, I always recommend baking with a digital scale.
RECIPE NOTES:
Self-raising Flour: Don't have self-raising flour? For this recipe, simply whisk together 250g (1¾ cups plus 1 tablespoon) plain flour and 3¼ teaspoons baking powder instead. If you bake regularly, you can also make a larger batch to keep in your baking cupboard. For full instructions, cup conversions and answers to common questions, see my Self-raising Flour Ingredient Guide.
Egg Size: When it comes to eggs, I always buy mixed-weight free-range eggs. Generally, egg size doesn't make a huge difference in most baking, unless you are using sizes that lean towards the extremes. If you're unsure which eggs to use, I recommend medium eggs in the UK, which are roughly equivalent to large eggs in the US. That's what this recipe has been tested with.
Substitutions:
- Jam (Jelly): Raspberry jam (jelly) is traditional, but strawberry, blackcurrant, apricot, or any similar jam will work just as well. I like to use a seedless jam, but you can use whatever you prefer.
- Milk: You may not need all of the milk listed - add it gradually until you have a soft, workable dough.
- Butter or Block Margarine: Either can be used in this recipe with equally good results. Just be sure to use a block margarine, as opposed to the spreadable kind. The latter will create a dough that is much too soft and will spread more than you would want, too.
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