Scottish Raspberry Buns

• 8 ounces self-raising flour
• 4 ounces margarine
• 3 ounces caster sugar
• 1 egg, beaten
• milk
• raspberry jam
• caster sugar (for dusting)

1. Set oven to 425u0b0F or Mark 7.
2. Grease and flour baking sheets.
3. Sift the flour into a bowl and rub in the margarine.
4. Add the sugar and the beaten egg with enough milk to make a fairly stiff consistency.
5. Divide the mixture into about walnut-size balls and place on baking sheet, allowing space for them to spread slightly during cooking.
6. Make a small hole in the centre of each bal1 and spoon in a little raspberry jam.
7. Pinch the edges together again.
8. Dust lightly with caster sugar.
9. Bake for 10 minutes then reduce heat to 350u0b0F or Mark 4 and bake for a further 5 minutes.
10. The buns should be light golden in colour.
11. Cool on a wire rack.
12. Store in an airtight container at room temperature.

flour, margarine, caster sugar, egg, milk, raspberry jam, caster sugar

Taken from www.food.com/recipe/scottish-raspberry-buns-22744 (may not work)