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

From the booklet Scottish Teatime Recipes Typed By Ray Watson