Scottish Raspberry Buns

1. 1

   Set oven to 425u00b0F or Mark 7.

2. 2

   Grease and flour baking sheets.

3. 3

   Sift the flour into a bowl and rub in the margarine.

4. 4

   Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.

5. 5

   Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.

6. 6

   Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.

7. 7

   Pinch the edges together again.

8. 8

   Dust lightly with caster sugar.

9. 9

   Bake for 10 minutes then reduce heat to 350u00b0F or Mark 4 and bake for a further 5 minutes.

10. 10

    The buns should be light golden in colour.

11. 11

    Cool on a wire rack.

12. 12

    Store in an airtight container at room temperature.

No additional tips available.