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 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.
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 lusious 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!
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 tsp baking powder and 1 tsp 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.
- 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
- Scottish bran scones recipe shows you how to make easy, delicious and healthier scones. It’s a traditional recipe and uses minimal ingredients.
- You’ll love my Dundee cake. It’s a lower calorie, lower fat version of the traditional Scottish fruit cake made with mixed fruit and a delicate light spice taste to tantalise the taste buds.
- Gingerbread loaf cake is an easy and delicious home baked recipe to make. It’s soft, moist and topped with a light covering of icing. A perfect holiday bake!
Coming Thursday on Neil’s Healthy Meals
There’s just one more Thursday in November before its December and time to ramp up my Christmas recipes.
In fact I can’t wait and I’m starting next Thursday with a festive breakfast. Baked Cranberry Oatmeal!
Hope you can join me then!
Raspberry Buns Recipe
If you don’t have raspberry jam to make these raspberry buns, any similar berry jam like blackcurrant jam is just as good!
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! 🙂
- 240 g self-raising flour*
- ¼ tsp salt
- 40 g caster sugar
- 60 g unsalted butter cubed
- 2 eggs lightly beaten
- Raspberry Jam
- 2 tbsp milk
- 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 eggs 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.
- Store your raspberry buns in an airtight container and consume within 3 - 4 days.