These delightful raspberry jam-filled tea buns are a modern twist on a classic Scottish treat, perfect for brunch or as a sweet snack.
Preheat your oven to 425°F (220°C) and prepare a baking sheet by greasing it or lining it with parchment paper.
Using parchment paper makes cleanup easier and prevents sticking.
In a mixing bowl, combine the self-rising flour and caster sugar.
Ensure the ingredients are evenly mixed for consistent flavor.
Add the butter to the dry ingredients and rub it in until the mixture resembles breadcrumbs.
Use your fingertips to avoid warming the butter too much.
Beat the egg and mix it into the dry ingredients along with enough milk to form a stiff dough.
Add the milk gradually to avoid making the dough too wet.
Divide the dough into walnut-sized balls and place them on the prepared baking sheet, leaving space for spreading.
Use a cookie scoop for uniform sizes.
Make an indentation in each ball and fill it with a small amount of raspberry jam.
Don't overfill to prevent the jam from spilling out during baking.
Pinch the edges of the dough to seal the jam inside and sprinkle the tops with caster sugar.
Sealing the edges helps keep the jam inside while baking.
Bake the buns in the preheated oven for 10 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 5 minutes until golden brown.
Keep an eye on the buns to avoid over-baking.
Allow the buns to cool on a wire rack before serving.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Serve the buns warm or at room temperature, and enjoy with your favorite tea or coffee.
These buns are best enjoyed fresh but can be stored for later.
Continue in our app for the best experience
