Scottish Raspberry Buns

Directions

1. 1
   Rub the fat (butter) into the flour. Stir in the sugar. Add the egg and enough milk to bring the dough together. Keep adding a little milk at a time (just until the dough comes together) because you don't want the dough too sticky.
2. 2
   Roll the dough into 8 balls and place on a greased tray. Make a well in the middle of each ball and spoon in a teaspoon of the jam. Pinch the sides together to slightly cover the jam.
3. 3
   They will spread as they cook so space them out.
4. 4
   Cook at 220C for 15 minutes then turn down to 200C for a further 5 minutes. They should be brown when they come out so it may take a little longer.
5. 5
   Note -
6. 6
   I use half butter half lard because my Grandma did and her Raspberry Buns were lengendary... She also had a heart condition probably from cooking with lard!