Preheat the oven to 200°C/180°C fan/Gas mark 6.
Cover 2 baking trays, approx 30x30cm in size, with parchment paper.
Add the flour to a large mixing bowl and add the butter.
Rub the butter into the flour with your fingertips until it looks like breadcrumbs.
Stir in the sugar.
Crack the egg into a small jug, add 1 tbsp milk and mix with a fork until combined.
Gradually add the egg and milk to the crumbly mixture, stirring with a blunt knife to form a soft, slightly sticky dough. If the dough seems too dry and doesn’t come together add a splash more milk. Do not overwork the dough.
Divide the dough into 10 even pieces. Roll each piece into a ball and place on the baking trays spaced well apart.
Take a small wooden spoon and dip the end of the handle into some flour. Poke this into the centre of each ball and wiggle it around to make a small hollow. Don’t go right to the bottom.
Add ½ a teaspoon of Tiptree “Sweet Tip” Raspberry Conserve into each hole, or enough to fill almost to the top.
Brush the buns all around the edges with a small amount of milk, then sprinkle with some caster sugar.
Bake for 10 minutes at 200°C/180°C fan/Gas mark 6 then turn the oven down to 180°C/160°C fan/Gas mark 4 and bake for a further 5 to 10 minutes until they are a light golden-brown colour.
Remove the buns from the oven and leave on the tray for 5 minutes. Add extra “Sweet Tip” Raspberry Conserve into each centre to fill the holes back up to the top.
Using a spatula transfer the buns to a wire cooling rack and let them cool completely.
These are best served the same day but will keep in an airtight tin for 3 days, although the buns will soften slightly over time.
