Old Fashioned Raspberry Buns Scottish
Transport yourself to the heart of Scotland with these delightful Old Fashioned Raspberry Buns, a traditional treat that's both nostalgic and irresistibly delicious. With a buttery, crumbly dough encasing a sweet burst of raspberry jam, these Scottish buns strike the perfect balance between tender and fruity. Made with simple pantry staples like self-raising flour, cold butter, and granulated sugar, these homemade buns come together in just under 40 minutes, making them an easy yet impressive bake. The golden finish, achieved by brushing with egg and sprinkling with sugar, gives these pastries a rustic elegance that’s perfect for afternoon tea or a cozy snack. Whether served warm or at room temperature, these raspberry buns are a comforting classic that brings the charm of old-fashioned baking straight to your kitchen.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 250 grams Self-raising flour
- 100 grams Unsalted butter (cold, cubed)
- 75 grams Granulated sugar
- 1 large Egg
- 2 tablespoons Milk
- 100 grams Raspberry jam
- 1 small Egg (for brushing, optional)
- 2 tablespoons Granulated sugar (for sprinkling, optional)
Instructions
Preheat your oven to 200°C (400°F) or 180°C (350°F) for a fan oven. Line a baking tray with parchment paper.
In a large bowl, combine the self-raising flour and cubed cold butter. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Stir in the granulated sugar until evenly distributed.
Beat the egg in a small bowl and add it to the flour mixture along with 2 tablespoons of milk. Mix gently with a fork or your hands until a soft dough forms. Be careful not to overmix; the dough should just come together.
Lightly flour a flat surface and turn the dough out onto it. Roll the dough to about 1 cm (0.5 inch) thick.
Using a round cookie cutter (approximately 7 cm / 3 inches in diameter), cut out circles of dough. Gather and re-roll the scraps as needed until you have 16 circles.
Place half of the circles onto the prepared baking tray, leaving space between each one.
Spoon about a teaspoon of raspberry jam into the center of each circle on the tray, being careful to keep the jam in the middle.
Place the remaining dough circles over the jam-filled bases. Press the edges gently to seal. If desired, crimp the edges with a fork for a decorative touch.
Beat the optional egg for brushing and lightly brush the tops of the buns. Sprinkle with granulated sugar for a sweet, crispy finish.
Bake in the preheated oven for 18–20 minutes, or until the buns are golden brown on top.
Remove from the oven and allow the buns to cool slightly on the baking tray before transferring them to a wire rack to cool completely.
Serve warm or at room temperature with a cup of tea or coffee.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 238 mg | 10% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 19.1 g | ||
| Protein | 4.6 g | 9% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 55 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
