Paris Buns? You might be wondering what exactly a Paris Bun recipe has to do with Scottish food, but if you know anything about Scottish history you’ll know that the ties between France and Scotland go back a long time!
This is possibly why these sweet, bread/scone-like cakes are found in Scotland but named after the French capital. I haven’t seen these in a lot of places, but do they appear in a few small cafes and bakeries that I’ve been to around the country.
Apparently, they were also popular once upon a time in Belfast, although you’re less likely to see them now.
They’re quite similar to rock buns but have a sweeter taste. Fruit is also an optional ingredient, and you’ll usually find them decorated with pearl sugar.
Since they don’t seem to be so readily available these days we decided it was about time we made our own! And it’s now one of those recipes with easy measurements that we’ve made so often it’s second nature.
The good thing is that Paris Buns are a really simple recipe to make, and can be made quite quickly. You can whip up a batch in no time really!
So if you have a craving for a Paris Bun or you’ve not tried one and are curious to know what they taste like, then this is an easy recipe for you to try!
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Things you’ll need to make our Paris Bun recipe
- Large Bowl
- Sifter
- Baking Tray
- Wooden or metal spoon for mixing
Ingredients for Paris Buns
- 250g (1.5 Cups) Self Raising Flour
- 60g (0.25 Cup) Butter
- 60g (0.25) Cup Caster Sugar
- 60ml (0.25 Cup) Milk
- 1 Large Egg
- 60g (0.25 Cup) Dried Fruit i.e. raisins *optional
- Pearl Sugar for the topping *optional
Pearl Sugar
This is an optional topping for the buns but is the most common that we’ve seen. While you can make your own I went for convenience and bought it from Amazon, since it didn’t seem to be available at our local supermarket.
How to make Paris Buns – Step by step method
Preheat the oven to 190C/170C Fan or 370F/320F Fan.
Grease a baking tray with butter or use baking paper.
Sift the flour into a large bowl and then add the butter and rub it in until it looks like breadcrumbs. It’s easier to do this with colder butter as you don’t want it to melt with the heat from your fingers. If it’s too cold you can grate it in first.
Beat the egg and add to the bowl together with the sugar. If using fruit add now also.
Slowly add the milk as you may not need all of it to make a thick dough.
At this stage, you can use either wet hands if the dough seems a little dry, or floured hands if it’s a little wet, to form the dough into roughly 10-12 balls on the baking tray and press down to slightly flatten them.
Sprinkle a little pearl sugar on top of each one
Bake for 12-15 minutes until they have spread out a little and started to turn a very pale golden in colour. They can still appear quite pale so check the underneath of a bun to see if it’s turned a golden colour.
Remove from the oven and enjoy! These are best eaten while still a little warm or within a day or so.
Variations
As mentioned above, you can add some dried fruit of your choice or even chocolate, but we actually prefer ours plain!
Other than that our Paris Bun recipe is a really simple bake that doesn’t need to be messed with too much really.
Frequent Questions
How long do Paris Buns keep for?
Paris Buns are a bit like Rock Cakes and Scones in that they’re best eaten the day they’re made, and absolutely best still warm from the oven! However, you can keep them for an additional day or two in an airtight container.
What do you serve with Paris Buns?
Some people like butter or jam, like a scone, but they can also just be eaten plain.
Paris Buns Recipe
Paris Buns are a tasty Scottish bread/scone-like cake. They're similar to Rock Buns but have a. sweeter taste and are topped with Pearl Sugar.
Ingredients
- 250g (1.5 Cups) Self Raising Flour
- 60g (0.25 Cup) Butter
- 60g (0.25) Cup Caster Sugar
- 60ml (0.25 Cup) Milk
- 1 Large Egg
- 60g (0.25 Cup) Dried Fruit i.e. raisins *optional
- Pearl Sugar for the topping *optional
Instructions
- Preheat the oven to 190C/170C Fan or 370F/320F Fan
- Grease a baking tray with butter or use baking paper
- Sift the flour into a large bowl and then add the butter and rub it in until it looks like breadcrumbs. It’s easier to do this with colder butter as you don’t want it to melt with the heat from your fingers. If it’s too cold you can grate it in first.
- Beat the egg and add to the bowl together with the sugar. If using fruit add now also.
- Slowly add the milk as you may not need all of it to make a thick dough.
- At this stage, you can use either wet hands if the dough seems a little dry, or floured hands if it’s a little wet, to form the dough into roughly 10-12 balls on the baking tray and press down to slightly flatten them.
- Sprinkle a little pearl sugar on top of each one
- Bake for 12-15 minutes until they have spread out a little and started to turn a very pale golden in colour. They can still appear quite pale so check the underneath of a bun to see if it’s turned a golden colour.
- Remove from the oven and enjoy! These are best eaten while still a little warm or within a day or so.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 139Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 27mgSodium: 289mgCarbohydrates: 21gFiber: 1gSugar: 6gProtein: 3g
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