Raspberry Buns

On the first Saturday in May, my friend Belinda and I made the small trip up to Clunes in country Victoria. The Clunes Book Town Festival celebrates books, and this year the festival attracted around 30 second hand book stores. As an avid reader and vintage cookbook collector, I was more than a little excited with my purchases. I was particularly happy finding some Australian publications including:

  • Department of Agriculture Victoria: Bulletin No 43 Preserving Fruits and Vegetables
  • The Practical Australian Cookery
  • Manual of Domestic Art (Cookey)

The Manual of Domestic Art (Cookery) was published by the Education Department South Australia as a text book in 1938. The Practical Australian Cookery was a text book at the Technical College Sydney and was published in 1922. Both books contained a recipe for Raspberry Buns. They seemed simple and used pantry ingredients so I was eager to try them out.

When making the recipe I forgot to add the sugar, but I have to say, I didn’t miss it, and won’t be adding it when I make these in the future. The buns tasted exactly like a scone with jam. They were soft and delicious. They are perfect for an afternoon tea!


  • 8oz Flour
  • 1oz Rice Flour
  • Pinch of Salt
  • 1 Egg
  • 3oz Butter
  • 3oz Sugar
  • 2 Tablespoons milk
  • 1 teaspoon baking powder
  • Jam
As mentioned I forgot to add the sugar. I don’t think it’s necessary but felt I should add it in anyway.
I also don’t think the Rice Flour would be strictly necessary, you can always replace with corn flour I think.

1. Sift the flour, rice flour, salt and baking powder.
2. Rub in the butter until it resembles sand. Add the sugar.

3. Mix to a stiff dough with the egg and milk.
4. Divide into 10 equal pieces.

5. Flatten each piece out.
6. Place a little jam in the centre.

7. Pinch up the edges making it into a ball.
8. Place on a covered baking sheet and sprinkle with sugar.
9. Bake in a 200C oven for 15-18 minutes.
8. Enjoy with cream and tea!

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