Every home economics class across the globe, has been scattered with flour and filled with the smell of baking raspberry jam. Raspberry buns are a tasty easy to bake treat, somewhere between a scone, cake, and cookie. I was in year 7 when I first made a batch, returning home from school with nothing but a scattering of crumbs in my tin. These buns remain a firm favourite of mine. I continue to use raspberry jam, but any flavour work. The original recipe contains castor sugar, but I like the hint of caramel of soft brown sugar.
- 200g Self Raising Flour
- 100g Butter
- 100g Soft Brown Sugar
- 1 Egg
- 1tbsp Milk
- Pinch of Salt
- Raspberry Jam
Preheat the oven to 220°C/Fan 180°C/400°F/Gas Mark 6 and grease a large baking sheet.
Add flour and salt to a bowl and rub in butter with your fingertips until it resembles fine breadcrumbs. Stir in the sugar.
Whisk the egg and milk together and add to the bowl. Form eight balls from the dough and place on the prepared baking sheet. Make an indent in the centre of each ball and add jam.
Place in the pre heated oven and bake for 10-12 minutes.