Scottish Raspberry Buns

1. 1

   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.

2. 2

   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.

3. 3

   They will spread as they cook so space them out.

4. 4

   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.

5. 5

   Note -

6. 6

   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!

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