Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, your fingertips, or a food processor to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.1 ½ cups all-purpose flour, ½ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt, ½ cup unsalted butter
- In a separate small bowl, whisk together the lightly mashed raspberries, beaten egg, and vanilla extract. Pour this wet mixture into the dry ingredients.½ cup fresh or frozen raspberries, 1 large egg, ½ teaspoon vanilla extract
- Gently mix the ingredients with a fork or a spatula until just combined. The dough will be shaggy. Gradually add the milk, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. You might not need all the milk, or you may need a tiny bit more.2-3 tablespoons milk
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about ¾-inch thickness. Use a round cookie cutter (about 2-2.5 inches in diameter) to cut out your buns. Rework the scraps gently one time to cut out additional buns.1 ½ cups all-purpose flour
- Place the shaped buns onto the prepared baking sheet, leaving a little space between them. Bake for 18-20 minutes, or until the buns are golden brown and a toothpick inserted into the center comes out clean.
- While the buns are baking or cooling, whisk together the powdered sugar, 2 tablespoons of milk or raspberry juice, and ½ teaspoon of vanilla extract in a small bowl. Add more liquid, a teaspoon at a time, if needed to reach a drizzly consistency.1 cup powdered sugar, 2-3 tablespoons milk or raspberry juice, ½ teaspoon vanilla extract
- Once the raspberry buns have cooled slightly on the baking sheet (about 5 minutes), transfer them to a wire rack. Drizzle the prepared glaze generously over the warm buns. For an extra festive touch, immediately sprinkle with fresh raspberries, edible glitter, or heart sprinkles before the glaze sets.fresh raspberries, edible glitter or heart sprinkles
Notes
Leftover buns can be stored at room temperature for up to 2 days in an airtight container. For longer storage, refrigerate for up to 4-5 days. Freeze before glazing for up to 2-3 months.
