Jam Filled Buns Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 31, 2000
Very good. More like biscuits than buns.
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Photo by lenihan5

Cooking Level: Intermediate

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Reviewed: Jan. 26, 2001
This recipe was difficult to make and made a mess all over my baking sheets. The end result was basically a biscuit with a glob of jam in the middle.
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Reviewed: Mar. 2, 2004
I just pulled my first batch of these ourt of the oven and my kids simply love them. I used apricot jam instead of raspberry. Definitely a tasty treat. And so simple to make.
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5 users found this review helpful

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Photo by Lisa Hart

Cooking Level: Expert

Living In: Lloydminster, Saskatchewan, Canada

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Reviewed: May 1, 2005
This reminds me of a local treat we get at our State fair. They call them "fair scones". The only difference is that instead of a circle, they are cut in a rectangle and the jam is put on half of the piece of dough and the other half is folded over the top and pinched shut. The jam stays nicely inside and doesn't overcook.
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Photo by chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA
Reviewed: Feb. 12, 2008
These buns are great for an afternoon tea or breakfast.I was looking for this recipe since i left school, as they were my favorite to make in Food & Nutrition class. Thanks!!
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Photo by Pam-3BoysMama
Reviewed: Oct. 22, 2010
This recipe was extremely easy to put together. I did need to add a little more milk to make the dough come together. I used parchment paper instead of greasing the baking sheet. The trick is to make the biscuits thick enough to start, then making the well deep enough to hold the jam. Biscuits, by nature, rise. These are no exception and more than doubled in height. I used homemade cherry-raspberry jam, but I think they would be tasty with any flavor.
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Photo by Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA
Living In: New Castle, Pennsylvania, USA
Reviewed: Oct. 28, 2010
Didn't like these buns that much. The dough seemed to need much more flour than the recipe called for, It was extremely soft and sticky.. the resulting buns are not worth the effort. Thanks anyway.
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Photo by lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain


 
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