5. Coffee Buns

Not dissimilar to rock buns, coffee buns were always part of the cornucopia of Scottish home baking. Some recipes use soft brown sugar but the ones below have a texture almost like a softer giant American cookie, though not as crisp. Most old recipes use margarine, but I always prefer the flavour of butter. Milk can be used instead of egg to glaze, though egg is traditional, as it makes the top glossier.