Raspberry buns are delicious and easy to make. This is a quick and fun old-fashioned Scottish recipe that kids (and big kids too) will love!
Folks, you can't go wrong with one of these sweet raspberry buns.
They're perfect to enjoy alongside your morning or afternoon cuppa!
These tasty little morsels are very similar to my Rock Cakes.
Except, instead of being filled with dried fruit they've got a lovely sweet raspberry jam filling.
You've just got to give these a go too!
On biting in, you'll find these raspberry buns have a slightly crisp outer shell.
Inside they're light and airy.
Then bite into them just a little bit further and you'll encounter the luscious raspberry jam.
These jam buns only take 20 minutes to assemble and 15 minutes to bake. A little time to cool and then they're ready to be served up.
They're perfect as a really simple bake especially when you've got friends coming round at last minute notice!
This is a traditional Scottish recipe. One I remember most fondly as part of a traditional Scottish "High Tea".
High Tea is a traditional “afternoon tea” or early evening meal which was generally served between 4pm and 6pm.
It's not as popular as it used to be but you can still find High Tea being served at some more upmarket Scottish hotels and restaurants.
High Tea usually features a tasty (but simple) hot dish followed by scones, cakes, other home baking and plenty of cups of tea!
You can imagine as a kid the best part was all those cakes! Ha ha!
Folks, I think you'll just love these. They're just good old fashioned raspberry buns.
If you don't have raspberry jam to make these raspberry buns, any similar berry jam like blackcurrant jam is just as good.
You can practically make any type of buns you want using this proven recipe!
Jump to:
Ingredients
- Self-Raising Flour
- Salt
- Caster Sugar
- Unsalted Butter
- Eggs
- Raspberry Jam
- Milk
See recipe card for quantities.
Substitutions
- Self-Raising Flour - If you don't have self-raising flour you can combine 240g plain flour (all purpose flour) with 3 teaspoon baking powder and 1 teaspoon salt.
- Salt - optional. I like to add it as it adds a little "sharpness" to the taste of the dough contrasting with the sweetness of the jam. You could use a teaspoon vanilla extract instead.
- Caster Sugar - I've used just the minimum required here.
- Unsalted Butter - you could also use margarine. It's just a little trickier working with it than the cold cubes of butter to create the breadcrumb mixture.
- Eggs - I use free range medium sized eggs. Any good quality eggs will do.
- Raspberry Jam - you can substitute with whatever berry jam you like or have to hand.
- Milk - you just need a little milk here to brush over the tops of the buns before baking as it helps to make them golden brown.
Equipment
For These Raspberry Buns You May Need….
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Equipment
FAQ's
Tips For How To Make Raspberry Buns
- If you don't have self-raising flour you can combine 240g plain flour (all purpose flour) with 3 teaspoon baking powder and 1 teaspoon salt.
- The cubed butter will be easier to work with if it's cold.
- I use my mums home made raspberry jam to make my raspberry buns. You can use home made jam or shop bought.
- You can substitute the raspberry jam for just about any kind of thick berry jam.
- Do I have to put the jam inside the buns? - No. You could easily make a hollow in the cente of the dough and then put a little raspberry filling in the middle. Once cooked you could then top your individual buns with fresh raspberries.
- Store your raspberry buns in an airtight container and consume within 3 - 4 days.
- Can you freeze raspberry buns? Yes. Allow them to cool first before placing them in a sealed container and freezing.
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Other Traditional Scottish Recipes You Might Also Like
📋 Raspberry Buns Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Ingredients
- 240 g self-raising flour*
- ¼ teaspoon salt
- 40 g caster sugar
- 60 g unsalted butter cubed
- 2 eggs lightly beaten
- Raspberry Jam
- 2 tablespoon milk
Instructions
- Preheat oven to 200C Fan
- Lightly grease a baking tray
- Place the flour, salt and sugar in a large bowl. Add the cubes of butter and rub the butter into the flour with your fingertips to form a breadcrumb like mixture.
- Using a wooden spoon stir in the beaten egg and mix until a soft dough is formed.
- Using your hands make balls of equal size from the dough mixture. Press a hole into the middle of each ball with a finger, put in a little jam (about ½ tsp) and pull the dough over the jam to close up the hole.
- Slightly flatten each ball as you place them onto the baking tray leaving a little space apart for them to rise and brush with the milk.
- Bake in the centre of oven for 10 – 15 minutes until cooked.
- Place the buns on a wire rack and allow to cool completely to room temperature.
- Store your raspberry buns in an airtight container and consume within 3 - 4 days.
Notes
Nutrition
Nutrition Label
Nutritional information provided below is calculated using paid for online tools and the exact ingredients and quantities used above.
Rate The Recipe
If you’ve made this raspberry buns recipe, or any other recipes on Neil's Healthy Meals, then please let me know.
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Ben|Havocinthekitchen
Beautiful! I like a freshly baked scone / bun with some butter and raspberry (or any other!) jam on top. And I think hiding jam inside works splendidly too - probably the jam gets slightly caramelized...if not, the flavour of warm preserves is so much better anyway! Well, it's only 7.30 am here...Can I have my High Tea already? 🙂
Neil
Absolutely Ben! These jam buns can be enjoyed at any time. Especially 07:30 😉
David @ Spiced
What a fun recipe! I've always wanted to go to High Tea, but it's still on my list of things to-do. I can totally see how High Tea would have been all about the cookies and scones when you were a little kid, though. Haha! These buns sound delicious, Neil. I don't think I've ever made anything quite like these, so I definitely want to give them a shot. I'd guess they'd taste great with a mug of morning coffee, too!
Neil
Thanks David, these are lovely little treats so I hope you get a chance to enjoy them sometimes. And High Tea too!
Matt - Total Feasts
How did I not know the Scots called it High tea?! Either way, they look and sound tasty., plus so quick to make. I bet my boys would love to ‘help’ me make them!
Neil
Ha ha, I definitely think your boys would love to "help" make these Matt. I don't think they would loast that long! 🙂
Yes you definitely need to experience High Tea, it's a bit like afternoon tea, but with more cakes!
Kelly | Foodtasia
Neil, I'm loving these raspberry buns! This crisp outsides and the light and airy insides sound wonderful! I'll have to take them to our next Clan Cunningham reunion!
Neil
That sounds like fun, a Clan Cunningham reunion. Make sure you make plenty of these buns! I'm pretty sure they'll go down well with all the Clan! 😀
Shannon
OHHHHHH my goodness!!! Ok, I know what I'll be making this weekend! What an excellent idea, and I absolutely love the Scottish tea history you share. Everything about these Raspberry buns sounds fantastic. These would definitely be my favorite part of high tea!
Neil
Thanks Shannon! I think that you might struggle with keeping these your favourite part of high tea once you see everything else that's on offer. I mean these buns are good, but you haven't seen the chocolate cakes or fruit loaves yet! 🙂
Katerina
I love the look of these, Neil! I love high teas and can imagine this would be sooo good, especially with homemade jam! Delicious.
Neil
Thanks Katerina. And the great thing about this recipe is that you can use any jam you have or want to use up too!
Mimi
Well these sound wonderful! I don’t have much experience in self rising flour, but I should get some and see what happens! There used to be a beer bread that I discovered ages ago that I’d make with it, but I have no idea where that recipe went. Which isn’t like me! Anyway, beautiful buns!!!
Neil
Thanks Mimi. Yes, self rising flour just doesn't seem to be a thing in the U.S. I often get queries from my U.S. audience as to what it is! Hence me including what to substitute with in the recipe. Now that Beer Bread sounds intriguing, I'd love to see that! 🙂
Ron
Neil, these fit right into our afternoon fika tradition. A lovely looking bun (no icing) and a great recipe. I'll be making up some of these very soon.
Neil
That's ideal that they fit into your afternoon fika tradition Ron. Hope you enjoy them as much as we enjoy them during the afternoon here! 🙂
Ashika | The Gardening Foodie
These look so good Neil, just so perfect for breakfast. I love how easy it is to make too and does not require any yeast or kneading. Thank you for the great recipe... cannot wait to give it a try 🙂
Neil
Thanks Ashika, I think your boys would love these!
Earlyne
Hi! Just made your recipe for Raspberry Buns. Very very delicious. They remind me of the Jam Buns my mom used to make. They were always my favourite. I lost her recipe, now I have yours. Thanks for the memories and the sweet delicious recipe. A five star recipe for sure!
Be Safe everyone
Neil
Hi! Thanks for making my recipe and for your amazing comments! I'm so glad you enjoyed it and it brought you back some great memories. Thanks again and take care too! 🙂
Annie Maier
What a tasty, simple to make bun. The house smelled wonderful, so I knew they were going to be delicious--and they were! My eggs were on the small side, so I added about 3TBS milk to the dough. Also about 1/8 tsp of almond extract because I love the taste of almond with fruit. My only issue was that I was unable to pull the dough around the jam--I suspect because I made the holes too small. Something to work on next time. Thanks for a spectacular recipe!
Neil
Glad you liked the recipe Annie and that you found the recipe tasty and simple to make too. Thanks for making, rating and taking the time to comment. 🙂