Old School Raspberry Buns – Today’s recipe is a real blast from the past. These were the FIRST things I made in a cookery lesson at school.
An Old School Cookery Class Recipe
Today’s recipe for Old School Raspberry Buns is a real blast from the past. These were the FIRST things I made in a Home Economics class at school.
I had already been baking and cooking at home before I went to grammar school – my mum taught me to start baking when I was about 5yrs old, and I often helped her and my maternal grandmother.
So, when I started cooking and baking at school, it was just a continuation of what I already did at home, but, it was still exciting to go to school with your ingredients ready for baking.
I’d never made Raspberry Buns at home, which was great, as I felt that I was learning and making something very new.
But, my mum told me she had also made Raspberry Buns when she was at school, so I suspect they were regularly on the Home Economics school curriculum!
These lovely little buns are VERY easy to make, and are basically an enriched scone mixture, that are shaped by hand, rather than being stamped out with a scone cutter.
A hollow is made in the middle of the buns and then a spoonful of raspberry jam is added. Why is it raspberry jam and not any other jam, is a mystery to me, as any flavour jam would be fabulous in this old school recipe.
Brush some milk over the jam filled buns, sprinkle with sugar and then bake – it’s as simple as that.
They may not look very elegant or even dainty, they are afterall buns, but they are truly delicious when enjoyed with a cup of tea or coffee.
And, they keep for upto 3 or 4 days in an airtight tin, so they are perfect for any bulk baking days.
The rich texture is a cross between a scone and a rock cake, but with no spices or dried fruit added – a cakey jam tart if you will!
I’ve shared this delightful recipe at the bottom of this post, along with some other old school retro and vintage recipes.
I hope you enjoy making them and eating them, as much I did and still do nowadays – PLEASE do rate my recipe below, and let me know if you made these at school too, Thanks, Karen
Old School Imperial Measurements for Old School Raspberry Buns
- 8 ounces SR Flour
- 1/8 teaspoon salt
- 3 1/2 ounces caster sugar
- 4 ounces margarine
- 2 eggs
- 4 teaspoons raspberry jam
- 2 tablespoons milk
- 450F oven temperature
More Old School Retro and Vintage Recipes
- Old-Fashioned Coconut Macaroons
- Manor House Cake
- Jam & Coconut Sponge with Pink Custard
- School Jam Tart
- Retro School Dinner Iced Tray Bake Cake
- Easy Cornflake Tart
- Australian Crunchies (Traybake) – School Lunch Box Treats!
- Whitby Lemon Buns
Pin me for Later Baking
Recipe for Old School Raspberry Buns
- 250g Self Raising Flour
- Pinch of salt
- 45g white caster sugar
- 60g unsalted butter, cut into small cubes
- 2 medium free range eggs, lightly beaten
- Raspberry jam, about 6 to 8 teaspoons
- Extra caster sugar, for sprinkling
- Pre-heat oven to 220C/200C Fan/450F and line a large baking tray with greaseproof paper.
- Place the flour into a large mixing bowl and add the salt and sugar. Mix well. Add the small cubes of butter and rub the butter into the flour and sugar mixture with your finger tips, until it resembles fine breadcrumbs.
- Add the beaten eggs and mix gently with a wooden spoon, until a soft non-sticky dough is formed - do NOT over mix as this will make the buns tough.
- Divide the dough into 8 pieces and shape each piece into a ball.
- Place the balls of dough on the lined baking tray and flatten them slightly. Make a small well into the middle if each bun, with the back of a teaspoon or even your thumb, and spoon in the raspberry jam - about 1/2 to 3/4 teaspoon in each bun. (You can at this stage bring the dough up and over the jam, as some recipes say, but I was taught to leave the jam exposed on top of the buns)
- Brush the tops of the dough with the milk and sprinkle the extra sugar over the top.
- Bake in the pre-heated oven for 10 to 15 minutes until they are golden brown and the jam is bubbling.
- Remove form the oven and place the buns on a wire rack to cool.
- Store the buns in an airtight tin or container for up to 3 or 4 days.
Imperial measurements and ingredients as shared at school:
8 ounces SR Flour
1/8 teaspoon salt
3 1/2 ounces caster sugar
4 ounces margarine
4 teaspoons raspberry jam
2 tablespoons milk