There’s a quiet magic in the way Mary Berry’s Raspberry Buns come together: simple, pantry-friendly ingredients yielding soft, fruity treats. Getting a tender, fluffy bun without crushing the raspberries is a test of a baker’s finesse — and Mary’s technique handles it beautifully. These buns are proof that, even with just flour, sugar, butter, and berries, true craftsmanship shines.
Why This Works So Well
The secret behind Mary Berry’s Raspberry Buns lies in minimal handling and gentle mixing. Rubbing butter into the flour creates a tender crumb, while folding in the raspberries carefully ensures bursts of fresh fruit without soggy pockets. The self-raising flour keeps the lift consistent, and the light dusting of icing sugar adds just the right final touch.
Key Ingredients for Success
- Self-Raising Flour: Provides a built-in lift; don’t swap for plain flour unless you add baking powder yourself.
- Caster Sugar: Finer than granulated, ensuring even sweetness without grit.
- Softened Butter: Rubbed into flour to create a light, tender structure; cold butter won’t incorporate as smoothly.
- Fresh Raspberries: Fragile but crucial. Frozen berries tend to leak more moisture, risking sogginess.
- Milk and Egg: Bind and enrich the dough, helping it stay moist without becoming heavy.
Tip: Room temperature butter and egg make a noticeable difference in dough smoothness.
Smart Tweaks That Actually Work
- Swap raspberries for blueberries for a milder, less tart flavor.
- Add lemon zest to the dough for a brighter, fresher profile.
- Gluten-Free Version: Substitute a good quality self-raising gluten-free flour blend, but watch the dough closely — it may need a tablespoon less milk.
Lessons From the Kitchen
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Crushed Raspberries | Too much stirring or folding | Gently fold by hand, not with a spoon |
| Tough Buns | Overmixed dough | Mix just until combined, dough should be slightly sticky |
| Uneven Baking | Buns different sizes or oven hot spots | Weigh portions if needed, and rotate tray halfway through baking |
Step-by-Step Method (With Expert Tips)
- Preheat your oven to 200°C (400°F, Gas Mark 6). Line a baking tray with parchment.
- Sift 225g self-raising flour into a large bowl and add 100g caster sugar.
- Rub in 100g softened butter until the mix resembles fine breadcrumbs.
Pro Tip: Use just your fingertips to keep the mixture cool and light.
- Beat together 1 large egg and 2 tablespoons milk, then stir into the flour mixture to form a soft dough.
- Fold in 100g raspberries gently — try to keep them as whole as possible.
Pro Tip: It’s fine if a few berries break, but stop mixing as soon as they’re distributed.
- Divide the dough into 8 rough rounds with floured hands and place on the tray.
- Bake for 15–20 minutes, until risen and golden.
- Cool on a wire rack and dust with icing sugar once cooled.
Serving Suggestions and Storage Tips
- Serving: Best eaten fresh, ideally the same day, with butter, clotted cream, or a spoonful of jam.
- Storage: Keep in an airtight container at room temperature for up to 2 days.
- Freezing: Wrap individually and freeze for up to 3 months. Thaw at room temperature.
- Reheating: Warm gently in a 150°C oven for 5–10 minutes.
A Bite of Culinary History
Raspberry buns have been a staple of British home baking since the early 20th century, often taught as one of the first “proper” baked goods for young bakers learning simple dough handling skills.
More Recipe:
Mary Berry Raspberry Buns
Description
Soft, fruity buns made with gentle handling and simple ingredients — a classic Mary Berry favorite.
Ingredients
Instructions
- Preheat oven to 200°C (400°F, Gas Mark 6). Line a baking tray.
- Sift flour and add sugar.
- Rub in butter until breadcrumbs form.
- Beat egg and milk, add to dry mix to make a dough.
- Gently fold in raspberries.
- Divide into 8 rounds, place on tray.
- Bake 15–20 minutes until golden.
- Cool and dust with icing sugar.