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 Soda-raised buns with currants and mixed peel, glazed. Despite the thoroughly English name, these are first known in Scotland with advertisements for the Gilmorehill Refreshment Rooms in the Glasgow Morning Journal (Saturday 03 May 1862, p1). Thereafter they appear as a speciality of Kidd's of Perth as "Delicious when fresh because appetisingly light and spongy. And when day old they make delicious toast. York Buns are something you'll thoroughly enjoy"  York Buns by Alex Bray... "These are delicious! Like very light scones"  Original Receipt from J.Salmon cookbook 'Yorkshire Teatime Recipes'.York Buns Little round buns filled with currants and mixed peel. 1 lb flour 1 oz baking powder Pinch of salt 6 oz butter, softened 6 oz caster sugar 6 oz currants 2 oz chopped mixed peel 2 eggs, beaten 1/2 pint milk (approx) Beaten egg or milk for glazing Set oven to 425° F or Mark 7. Grease baking sheets. Sift the flour, baking powder and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar, currants, mixed peel and beaten eggs with sufficient milk to produce a fairly stiff consistency. Shape into small rounds with floured hands, brush with beaten egg or milk and place on the baking sheet. Bake for about 15 to 20 minutes until golden. Transfer to a wire rack to cool.  Dundee Courier - Wednesday 16 October 1935 York Buns by Alex Bray... "These are delicious! Like very light scones" Original Receipt from J.Salmon cookbook 'Yorkshire Teatime Recipes'.York Buns Little round buns filled with currants and mixed peel. 1 lb flour 1 oz baking powder Pinch of salt 6 oz butter, softened 6 oz caster sugar 6 oz currants 2 oz chopped mixed peel 2 eggs, beaten 1/2 pint milk (approx) Beaten egg or milk for glazing Set oven to 425° F or Mark 7. Grease baking sheets. Sift the flour, baking powder and salt into a bowl and rub in the butter until the mixture resembles breadcrumbs. Mix in the sugar, currants, mixed peel and beaten eggs with sufficient milk to produce a fairly stiff consistency. Shape into small rounds with floured hands, brush with beaten egg or milk and place on the baking sheet. Bake for about 15 to 20 minutes until golden. Transfer to a wire rack to cool. Dundee Courier - Wednesday 16 October 1935  |
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