Burley Buns

Made using a scone technique, gently spiced and flavoured with mixed peel. These are just amazing with a cup of tea, and best eaten warm from the oven.

Serves: 12

Prep Time: 20 minutes

Cooking Time: 20 minutes

Source: https://www.goodhousekeeping.com/uk/food/recipes/a46865500/burley-buns/

Ingredients:

FOR THE BUNS

• 400 g self-raising wholemeal flour, we used Allinson’s, plus extra to dust

• 2 tsp. baking powder

• 2 tsp. mixed spice

• 50 g light brown soft sugar

• 125 g unsalted butter, chilled and cubed

• 225 ml whole milk

• 100 g Bramley apple sauce

• 150 g chopped mixed peel

TO FINISH

• 20 g demerara or light brown soft sugar

• 1/2 tsp. mixed spice

• 1 medium egg, beaten

Method:

Step 1Preheat oven to 200°C (180°C fan) mark 6 and line a large baking tray with baking parchment. For the buns, in a food processor, pulse the flour, baking powder and mixed spice until combined. Alternatively, mix in a large bowl. Add the sugar and pulse/mix until combined.

Step 2Add the butter and pulse/rub mix in with your fingertips until the mixture resembles fine breadcrumbs. Tip into a large bowl (if needed) and mix in the candied peel, making sure all the clumps are broken up.

Step 3In a jug, mix the milk and apple sauce until combined. Add to the flour bowl and mix until just combined (don’t overmix or the buns will be tough). Tip on to a lightly floured work surface and bring together.

Step 4Pat to an even 2cm thickness. Stamp out rounds using a 7cm plain or fluted cutter, and place on the lined sheet, spacing slightly apart. Gently pat together trimmings and stamp out more rounds – you should have 12 in total.

Step 5To finish, in a small bowl mix the demerara/light brown soft sugar and mixed spice. Brush the top of the buns with beaten egg and sprinkle over the spiced sugar. Bake for 18-20min, or until slightly risen and deep golden.

Step 6Transfer to a wire rack to cool. Serve just warm or at room temperature, with butter, if you like.

TO STORE

Best eaten on the day of baking, but once cool can be kept in an airtight container at room temperature for up to 2 days.