Cream buns, or Cream Cookies are such a heavenly, lightly sweetened dessert filled with luscious fresh cream, it’s hard to stop at one.
Globalization can be a good thing, but unfortunately, sometimes the best that one country has to offer doesn’t “catch on” in another. (I’ll get to the Cream Buns in a minute.)
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For example, take McDonalds–I really shouldn’t start down this path because nothing good will come of it– so many people love McDonalds. However, I really don’t think it is the best that America has to offer the rest of the world, do you?
photo by Jonathon Carter
Then there’s wee Scotland, with its gifts of whisky, golf, penicillin and–well, the list is much too long to continue. Nevertheless, in regards to food, Scotland has been given an unjustifiably bad reputation. This is probably mostly due to haggis, which happens to be extremely tasty (if you just get past thinking about the ingredients). There’s so much more to Scottish food, and most of it is so good! Just ask anyone who has been to Scotland and I bet that one of the top reasons they give for loving their visit, is the food.
Cream Buns or Cream Cookies?
These Cream Buns (actually called “Cream Cookies” in the Glasgow area, but that would just be too confusing in the US), are made from a lightly sweetened yeast dough (not the same as Choux pastry Cream Puffs) then brushed with a glaze as soon as they come out of the oven. When cool, they are filled with freshly whipped cream and dusted in powdered sugar.
Cream Buns sound tantalizing, don’t they? The fact that Cream Buns haven’t become as popular in the US, let alone Ireland, Wales or England amazes me, however, I’ll do my part to try to get them globalized! Cornish Splits from England are almost identical, but most people have never heard of them unless they’re from the UK.
If you have a bread machine or stand mixer, these will take a minimum of effort. After you have the dough it’s just a matter of shaping it into balls, which even a child can do.
With the holidays coming up, keep these in mind for a party or to take to an event. (If you are able to keep them away from your family, or even get them out of the house in the first place.)
Another amazing yeast recipe: PERFECT YEAST DOUGHNUTS!
Cream Buns are one of the best things Scotland and the Scots have bestowed upon us. Given that their contributions and gifts to the world include the telephone, bicycle, steam engine, and Gerard Butler–that’s really saying something!
Scottish Cream Buns
Adapted from my Cinnamon Roll recipe Makes 18
printable recipe below
Ingredients:
- 2 tsp dry yeast
- 1/2 cup (4 fl oz) lukewarm water
- 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided
- 1/2 cup (4 fl oz) warm milk
- 1/3 cup (2.5 oz) butter, melted (weigh the butter first, then melt)
- 1 tsp salt
- 1 egg, slightly beaten
- 4 cups (20 oz) all purpose or bread flour, or more if needed
Glaze:
- 1 oz sugar
- 1 oz water
- Powdered/confectioner’s sugar
- Freshly whipped cream (unsweetened)
In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
Add the flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren’t using a machine.
Dough will be slightly sticky. Allow cycle to finish on dough setting. With a stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
After it’s risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or silicone sheet.) I weighed mine so they would all be of equal size, but it’s really unnecessary unless you are a Type A personality. Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don’t get a hard crust).
photo by Jonathon Carter
Once doubled, remove the buns from the oven.
Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown.
While they are baking, prepare the glaze. Simply combine equal amounts (I just did 1 oz each) of sugar and water in a small pot and just bring to a boil and remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.
photo by Jonathon Carter
When cool, cut bun almost all the way through at an angle (see photo below), and fill with whipped cream. To finish, dust with confectioner’s sugar.
These are best served with a cup of tea, as you can see.
I hope you try this recipe; hopefully, it’s something you’ll want to share! Remember, we’re thinking “globalization”!
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Cream Buns, a Scottish Favourite
Ingredients
- 1 egg, slightly beaten
- 2 tsp dry yeast
- 1/3 cup (2.5 oz) + 1/2 tsp sugar, divided
- 1/2 cup (4 fl oz) warm milk
- 1/3 cup (2.5 oz) butter, melted (weigh first, then melt)
- 1 tsp salt
- 1/2 cup (4 fl oz) lukewarm water
- 4 cups (20 oz) all purpose or bread flour, or more if needed
Glaze
- 1 oz sugar
- 1 oz water
.
- Powdered/confectioner's sugar
- Freshly whipped cream (unsweetened)
Instructions
- In bread machine or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Allow to rest for a few minutes, until the yeast begins to grow.
- Mix the milk, melted butter, beaten egg together, then add to the yeast mixture.
- Add the flour, 1/3 cup (2.5 oz) of sugar and salt, and turn on machine (dough setting on bread machine or use a dough hook if using a stand mixer.) Mix by hand if you aren't using a machine.
- Dough will be slightly sticky. Allow cycle to finish on dough setting; with stand mixer, or by hand, when the dough is ready, cover it and let rise on the counter until doubled in size.
- After it's risen, punch down the dough, and let rest for 5 minutes. Cut small pieces of the dough and shape into round balls, and place onto a greased cookie sheet (or Silpat sheet.) I weighed mine so they would all be of equal size, but it's really uneccessary unless you are a Type A personality, like me. :) Place the tray in the oven (do not turn it on) to rise for about half an hour or until doubled in size. (I put a large cup of boiling water in the oven for steam, so the buns don't get a hard crust.)
- Once doubled, remove the buns from the oven. Preheat the oven to 350º F (175ºC) then cook the buns for approximately 20 minutes, or until golden brown. While they are baking, prepare the glaze a few minutes before the buns are ready by combining equal amounts (I just did 1 oz each) of sugar and water in a tiny pot (if you have one) and cook just until it starts to boil-remove from heat. Brush the buns with the glaze while they are still hot. Place on a cooling rack after glazing.
- When cool, cut bun almost all the way through at an angle (see photo below), fill with whipped cream and dust with confectioner's sugar.
Nutrition Information:
Yield:
18Serving Size:
1 bunAmount Per Serving:Calories: 225 Total Fat: 11.5g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 25g Fiber: 0g Sugar: 0g Protein: 5g
This dough seems awfully dry
It shouldn’t be, David. Did you weigh the ingredients?
Hi..When making half this recipe, what do I do with 1 egg? Thanks, Nancy
It’s slightly beaten, Nancy, so measure it in a small measuring container and use half. You could also make the full recipe and freeze half of the buns, which may be easier. Enjoy!
We have cream buns in Australia only with jam at the bottom and top. I love my local bakeries ones however, now I can make my own. They are proving as I type. Yum!
Good for you, Sherone! I was just in Australia and didn’t see any that looked similar, but you have SO many tasty treats down there!! I’m sure you’re going to love these and you can add a spot of jam if you like. My Dad always does! :)
We absolutely love these and since our local bakery closed down I haven’t been able to find them. I think that as there are only the 2 of us now I’d better only make half of them.
We always had the bottom half covered in raspberry jam
My dad loves them with the jam in there, too! Half the recipe will work! Enjoy, Pauline! :)
Gorgeous looking cream buns.
Thanks so much! They are SOOO good!
[…] was a great success! The only problem is, I have no pralines left. 😭 I used the recipe for my Cream Buns, if you’re […]
So excited to see this recipe for cream buns. I came to United states form Scotland over forty years ago and this used to be one of my favorite foods. On the cream my question is would that be what we call heavy cream and is it just whipped with no sugar? Must try to make these I can almost taste them now.
Oh, I’m SO happy you found these because they are exactly like what we had back home, Maureen! On the cream, yes, in the US, use heavy whipping cream and no sugar (since there was never any sugar added in Scotland). Let me know what you think!! :)
Where are you from Christina? I was born in Aberdeen and moved to Carnoustie as a baby then came to the US in 1971, love it here but miss some of my favorite foods.
Oops, missed this, Maureen! I was born in Bellshill brought up in Garrowhill and moved to the US in 1976. Sorry for the super delayed reply!
Hi christina,I was wondering if I could freeze half of the dough for the cream buns after the first rise,then defrost the rest of the dough when I want to make another smaller batch.Would you recommend freezing the dough after the first ride or would this change the texture.My family moved to the states from UK and we love cream buns and I can’t wait to try your recipe
Hi Beverley, since I’ve never frozen the dough, I can’t advise you properly. I do want to give this a try myself since many people have asked about this and on my doughnuts, too, however I’m in New Zealand right now, so it will have to wait. :) I’d give it a try, though. I’m glad you found the recipe as I’m sure your family will love it! :)
Did you get a chance to try freezing the dough? My family LOVES this recipe and we’re about to go on an Air B&B vacation in the wilds of West Texas and I’d like to take some food that we love but that I can make with minimal effort. Taking frozen buns would be a great treat.
I desperately want to make these Cream Buns as they look exactly like the ones I used to buy at a Bake Shop when I was very young. I have already made two “Cream Bun” recipes (from other sites) but both times the buns tasted like dinner rolls and did not have the softness of the ones in my memory. Could you please describe the texture of these buns? The buns of my youth have been on my mind for the last decade and I have searched high and low hoping that I could find a recipe that would very closely resemble those Bake Shop Cream Puffs, as they were called in the 50s. I hope you will be able to answer my question. Thank you kindly.
Hi Josephine,
I think you’ll be very happy if you make these. I honestly can’t describe the texture except to say that they are JUST LIKE the ones we grew up with! I was born in Scotland and trust me, I understand. They are soft, like brioche. There are few recipes that turn out exactly the same as what we remember from another country (I try, I do!), but sometimes, we just can’t replicate it. With the exception of the cream not being as good as good old Scottish cream, this recipe will create the Cream Buns you remember.
I know there are a lot of comments, but if you read them, you’ll see how many ex-pats are very happy with them, like Margaret who wrote, “I have made this recipe and it couldn’t be easier! It’s just like the ones I used to get years ago in the old City Bakeries. Addictive! Wish I could give this recipe 10 stars.” Another lady made them for her mother and she got tears in her eyes when she tasted them. So my suggestion is for you to give them a try!
Hope this answered your question (in a long winded way)! Enjoy! Christina
Thank you so much for this information you have given me new found hope. The first chance I get I am making these buns. Will let you know the results.
Thank you, and happy baking, Josephine!
Hi! So, I was wondering … what’s a good way to store the buns, both before and after putting the cream in?
Thinking of making these for Burns Night. We’ll be a crowd, but not so many that we’ll need all 18.
Was thinking 10-12 of them, but what to do with the rest? Can they be stored in a plastic baggie or something until we want to use them?
I was thinking of piping in the cream just before we sat down to dinner and then serve with the cranachan after. Is that too long for the cream to sit inside the buns? Will they get soggy? Can I pop them in the fridge so that the cream stays cold while we eat? (It’s a bit warm here, currently 21C and will be 25C on the 25th. Worried about the cream deflating because it’ll be too warm in the kitchen with all the cooking going on)
Hi Lj, first of all, the ones you don’t need, I’d put in a freezer bag and freeze them, as this will keep them the most fresh (unless you want to have them the very next day, then yes, just in a plastic bag). Note: they are honestly best eaten the same day. Secondly, given your hot weather and circumstances, I would cut them open and dust with powdered sugar just before you sit down to eat and have the whipped cream ready to pipe in the fridge. Given that you’re only serving about a dozen, I would then pipe the cream into them and serve them immediately when you’re ready for them. It will honestly take about 3 minutes (if that) to pipe the cream, then you won’t have to worry about the cream deflating. Also, you don’t want to put the buns into the fridge as they’ll get cold and hard. They should be kept at room temp. That’s my suggestions. Let me know what you decide to do!
Btw, I think you’re going to get lots of requests to make them in future as these taste just like the ones from Scotland! Enjoy!
Christina
Great! Thanks!
I’ll cut and pipe just before serving then! :) As far as the ones that get popped in the freezer, what is the best way to thaw them?
Cool! Just thaw them out on the counter. Should be thawed within an hour or so.
Dear Christina.
Oh my goodness. I made the cream buns using a bread machine for the dough. It was easy to follow the instrustions and i weighed everthing. They came out so well and they were yummy. Thank you so much for sharing.
Yay! Thank you for letting me know, Ree! Lovely to hear your delicious results! Enjoy!
[…] Cream Buns, a Scottish Favourite […]
[…] Scottish Cream Buns […]
[…] Another recipe using a very similar dough: Scottish Cream Buns […]
So I am a bit late to this party but I am from South Africa where cream buns were a thing when I was child… Sadly I haven’t seen them in a while so really glad to have found this recipe. I have many memories of eating these with the South African addition of a glazed cherry on top of the cream.
NEVER too late to a cream bun party, Michaela!!! I hope you make them as I think you’ll love them! :) Enjoy!
Hello Christina you may be interested to know that cream buns have been a favourite in Australia for many decades. (thank you early Scottish immigrants) They are part of our childhood memories. In the 1960s you could buy them at the school tuck shop and I will always remember our smiling faces covered in cream and dusting sugar. Yum you can still buy them at most bakers today.
Oh that’s wonderful to hear, Leslie! Please tell me that they are still filled with real, unsweetened cream? Another reason I need to visit Australia, now! :) Thanks for the note!
Printed and adding to my recipe folder… I can’t wait!
Seriously one of my favorite desserts, ever!
[…] Number 10. SCOTTISH CREAM BUNS […]
Hi Christina, I’m so excited to find your site. I’m from Canada. Growing up we had a Scottish bakery in our area run by an 80 year old woman. I used to go there every weekend to pick up a few (I use that word loosely) sweets. When she passed it was taken over by another owner who never mastered Mrs. Burke’s desserts and the business closed. I miss those days and I have searched high and low here in Toronto, Canada trying to find a Scottish bakery that could come close to the desserts she baked. She made amazing cream doughnuts that I still dream about to this day. I’m so going to try your recipe and hope that I can revisit my youth through a delectable dessert. Wish me luck.
Hi Marlene! Oh you are so in for a treat!! These will definitely bring you back! I have lots of relatives in Toronto and would probably know if they had a fab Scottish bakery. Unfortunately, we’re usually left to our own devices. On the topic of cream doughnuts, have you seen my recipe? https://christinascucina.com/2014/01/perfect-yeast-doughnuts-sugar-filled-jam-nutella-cream.html
I hope you love both recipes! Come back to let me know how they turned out! :)
Hi! Thank you for a fun blog! I love baking but am not from the States, I’m from Sweden so it is sometimes a bit of an adventure to bake your favorites… Anyway, I tried this recipe today because I wanted to make Swedish Semlor and I’m not that experienced with buns. But I need help. They won’t rise for me. And what yeast do you use? I’m not used to these powdered kind. On a bag they have instructions that doesn’t follow your recipe, is it still suppose to work? Am I kneeding too little? And any tips for me dealing with the oven. We have a gas oven with heat underneath and I seem to burn the buns in the bottoms. Thank you! :)
Oh Helena, I am so incredibly sorry that I missed your question! I actually have the recipe for Semlor, too. You can use any yeast you are used to using, but just make sure not to use too little or too much for the amount of flour. If they didn’t rise, you 1) used too little yeast, or 2) the yeast is old or 3) you may have killed the yeast with the water being too hot, are my guesses. I would bake the buns higher up in the oven if the bottom burns. Here is the Semlor recipe: https://christinascucina.com/2016/02/semlor-traditional-swedish-fat-tuesday-buns-semla.html Once again, I’m so sorry I missed your comment!
In the process of making these now, on their first rise in the bowl but not sure how long to let them rise….
Making them for my mum as she used to buy them in a well know bakery chain in the north west of England ?
Thankyou for the recipe!
Hi Sophie, it’s 5 hours since you wrote to me, so I know it’s too late, but let the dough rise until it’s doubled in size (maybe you missed it in the recipe). Let me know how they turned out! :)
Hi, I made them and the dough did indeed double I just wondered about a rough time scale.
My mum says the dough isn’t light enough for her, maybe it was down to kneading. I used a stand mixer with a dough hook for about 5 mins because the dough was then smooth. Perhaps longer was needed?
Still taste fab though!
Hmmm…yes, Sophie, I’d try kneading longer as they should be super light. Did you let them rise enough after they were shaped? That could be another reason. Anyway, as long as they were edible the first time, you’ll probably nail it the second time! :) Good luck!
Oh sorry, about the time to rise, that’s a total “it depends” question. So many factors like how fresh the yeast is, how warm the room is, etc. It will be different every time.
Well I’m going to have another shot soon, hopefully a longer kneading and longer proving will do the trick! ?
Thanks, I didn’t knead it long enough. I was raised in Scotland and ate these every week, can’t find them in Texas, my granddaughter fell in love with them when we went to Scotland on vacation so we are trying to make a them.
Awww, I hope they turn out next time. Do you have a stand mixer? You can make the dough in that with the dough hook as well.
Guess I did something wrong. When you mix all the ingredients together how long do I hand knead the dough for, and also after I punch it down do I knead again.
What happened Jennifer? You’ll have to knead it for a few minutes, until it’s a nice soft dough. By hand, I’d say at least 8 to 10 minutes. Once you punch it down, only a minute or so, just to get the air out. Hope this helps!
It says to use 4 cups of flour, then it says 20 is of flour. I’m confused as I thought one cup is 8 oz.
Hi Jennifer. This is EXACTLY the reason that I recommend using a scale. You are confusing weight and volume. One cup of flour does not weight the same as one cup of beans or rice. Volume wise, they fill the same space, but weight is another thing. Does this clear up the confusion? If you have a scale, I would recommend using that and skip the cups. Enjoy the buns! :)
What a spectacular treat! The Scots have created a brilliant dessert/tea time snack! Thanks for sharing!!!
Hi again. We just bought a bushel of fresh , riped Ontario peaches to can for the winter ( I don’t really know if this is a true authentic Italian tradition?) and I wanted a recipe for a peach cobbler to bake tomorrow and one recipe lead to another to another etc!!!
I checked my yeast package, but it is almost expired, so I’ll have to try these later, along with your Shrove Tuesday pancakes, the Liege waffles ( waiting on your cousin for the location to purchase the pearl sugar?).
I’m all set for the cobbler. If there are any left over peaches, the custard pie sounds so yummy!
Are either of them suitable to freeze? If I start making all these desserts, my Weight Watchers’ coach is going to wonder if I have forgotten everything I have learned???!!!
And finally, yes of course there is a potato pizza?! It has been my younger son’s favourite for the past 33 years!
Thanks again for your amazing pics, descriptions and your authenticity!!
Hi Luisa, boy you’re really getting into the baking season with the gloves off! :) I responded to you about the Belgian Pearl sugar on the waffle recipe, but I can add it here too. Which desserts were you asking about freezing? Cobbler freezes well, but I’m not sure about the custard in the pie freezing well. What did you need the yeast for outside of the waffles, as cobbler shouldn’t have yeast in it.
Here’s my response regarding the sugar and cake question:
Hi Luisa, my cousin is in Richmond Hill and says she gets the Belgian Pearl sugar at Bulk Barn, but that you should call ahead as not all of them have it.
I have a thing against “dump cakes” just because the name sounds so awful, but if you’re looking for something like this?
https://christinascucina.com/2013/04/moist-pineapple-carrot-cake-with-cream.html
I think these are the same as the buns we have in Northern Ireland (not really in the south)! I was looking for a recipe and came across yours, we don’t even really have names for them so hard to know what to look for but the description of the dough sounds about right. Might give them a go :)
Hi Sinead, I’m sure they are the same as when I was in N. Ireland, I had one!! I was so happy when we got to N. Ireland as Ireland lacked bakeries!!! I couldn’t believe it! Let me know how they turn out for you! ;)
Wha aboot the wee doad o jam
You sound like my dad!! ;)
do you have the recipe for the cream inside, if so can you post it or e-mail it to me, they look yummy.
thank you,
tricia
Hi Tricia, I must have missed your question! So sorry, but as noted in the recipe, it is just freshly whipped cream (nothing added).
Hi. I m Tina from India. I love to see this recipe. I will try it. But can I use anything else instead of egg.
Honestly Tina, the reason the dough tastes as it does is primarily due to the egg in it. You can try egg substitute, but I don’t think it will taste or turn out the same.
In most parts of Scotland these “buns” are still called “cookies” although creeping Americanisation causes confusion as American “cookies” are what we call “biscuits” and I think what they call “biscuits” we call “scones”.
Plain cookies are still sold in small bakeries as teabread and usually eaten with butter and jam.
IN England the basic bun is called a teacake ans sometimes has currants or sultanas in it /
Aldi sells what it calls “Brioche Burger Buns” which are very similar and I like them toasted with butter and strawberry jam.
I tried your recipe and it turned out very well.
Thanks
Haha! Just reading your comment makes me laugh as we’re all “supposed” to be speaking English, but everyone thinks one thing is something else! You are correct in all your assessments, except that American biscuits are not what we call scones. They look similar but are made and taste differently (just to add to the confusion)!
I’m so happy you tried the recipe and liked it! Thank you very much, Graham! I appreciate you coming back to let me know :) CC
Hi Christina,
Also originating in the UK (south of the border, I’m afraid!) and living in Canada, I’m really conscious of only using scales for solids and accurate measuring jugs for liquids, never cups.
So I’m wondering if some of the comments about the mixture are due to this.
Am I right in thinking, when it comes to the milk and the water, that you mean fl oz when you write oz?
For the butter, do you mean 2.5 fl oz of the liquid butter, or 2.5 oz (i.e. 70g) by weight of the butter before melting?
And is the egg large or extra large?
I can’t wait to give these a try!
Hi Paul,
Ah, good point on the butter! Yes, of course for the milk and water fluid ounces are measured since they are liquids. The butter, however is the weight before melting; sorry for the confusion. I use large eggs, but I don’t think using extra large would be a problem.
Please let me know how they turn out! :) CC
Hiya, how long do i leave the dough in the mixer? Like a time period. Thank you
Hi Mel, the reason that the recipe doesn’t specify a time period is because “it depends”. You’ll want to see that the dough has all come together and has a uniform consistency and is smooth and elastic-y. If you still see flour or it’s still lumpy, keep it going. I would say it would be no less than 10 minutes just to give you a rough idea. Good luck! CC
Hello Christina, I know that this post is from a long time ago, but I just came upon it and wanted to add that I come from Dundee and we also called them cream cookies! They were my very favourite cake (apart from yum yums, do you know them? A doughnut dough in a twist shape with a sugary glaze – yum!). Anyway, love your blog. I’ll be back in Dundee this September (I live in Canada now) so I’ll have to buy at least one cream cookie for old time’s sake. (I daren’t make them myself – I would definitely eat them all!)
Thanks Patricia! Yes, that is really the name, but it would be much too confusing here in the US if I called them that! I just had a Yum Yum last week! I hope you won’t be disappointed when you go back as I didn’t see any cream cookies in any bakeries when I was there. Also, many places use faux cream instead of the real thing! So disappointing, so now I always ask! Enjoy your trip, Patricia!
Thanks Christina. I only mentioned it because one commenter said they came from the east coast and they had never heard the name before! Thanks for the heads up, I will definitely ask if they are using fresh dairy cream – can’t stand the faux stuff. I’m looking forward to your posts about this latest trip.
Oh good, thank you for that! I also had someone comment on my Italian Potato Pizza recipe post that they’d lived in Italy for some time and had never heard of it, therefore it didn’t exist! So silly!!
We used get these all the time from the local bakery but it’s a bit hit and miss now! Have you ever tried them split in half and toasted then smothered in butter? ( no sugar on top obviously!) They are to die for. Also have them cold with butter and cheese, again , no sugar! They always made a great packed lunch. I wonder if you’ve ever heard of flouries ? Slightly less sweet and dredged with flour. Relish with tuna mayo or cheese and again , great toasted with butter. Bakery doesn’t do them any more and I really miss them! Can’t wait to try out your recipe!
Yes, I know exactly what you’re talking about, Lorna, but haven’t made them without sugar, but why not!? Must do this also! I wish the bakeries would continue with the old classics. There are other things we miss, too! Let me know how these come out for you! :) CC
Hi there, i couldn,t believe my eyes when i saw cream cookies, i couldn,t wait to copy down your recipe and get making them, now i was wondering if you could possibly help me out as i tried twice to make the cookies and both times they were a complete disaster, my dough was too heavy and dense and dry, the second time i tried my dough looked like a scone mix and after i took them out the oven the tops were hard. I hope you don,t mind me asking for your help it,s just that i so want to make these little buns ( happy days from my childhood ), thank you.
Hi Lesley, I’m so sorry as I am JUST seeing your comment now as it went to my spam folder for some reason! Now, regarding those cream cookies, did you you use the cup measurement or weigh the ingredients? I would guess you didn’t weigh the flour as your comment sounds exactly like what happened with some people making my doughnut recipe. Some raved about them, and others said they were terrible. I eventually removed the cups measurement as dough like this is critical to have the right texture, or you’ll get bad results. I would advise you to invest in a scale (they are very inexpensive) and try one more time. I bet this will solve your problem. I’d also make sure my yeast is fresh (not old or near expiry.) Let me know how you get on the next time. Good luck!
I have made this recipe and it couldn’t be easier! It’s just like the ones I used to get years ago in the old City Bakeries. Addictive! Wish I could give this recipe 10 stars.
Oh, these look wonderful!
I’m on a diet right now, but I’ll make these very soon – maybe as a reward ;-)
Oh…who am I kidding? These are going to happen today!
Hahaha! Love it! And you’re going to LOVE them! Oh happy day! :)
Hi Christina
I have never heard them called cream cookies here in Scotland (I am from the east coast), they have always been called cream buns as far as I know.
Glaswegians call them Cream Cookies, Brian. I should have specified. :)
Has anyone tried to make these gluten free? Oat flour?
Hi Kathy, I haven’t, but check with my friend, Sheena from http://www.teabiscuit.org/ as she’s from Scotland and her site is all gluten free. Good luck! CC
I must try to make these, only in reduced amounts as there’s only one of me to eat them! Must also try to make the butterfly cupcakes again – something I haven’t done in decades! Love all your recipes, Christina! xx
Or you’ll just have to find some friends to share them with! :)
Hello Christina, I just wanted to let you know I made these for my mom from who is from Dublin, Ireland. On her first bite her eyes watered and she said she was transported back to her childhood in Little Ship Street. Thank you for sharing your recipe to allow me to make a magical moment for my mom. Have a great day and be blessed!
Oh my goodness! I don’t know what to say, Kelly! That is one of the nicest comments I’ve ever received and it’s totally made my day! Thank you for letting me know and so happy that you found the recipe to make them for your mum! CC
I made these today with the bread flour. Though the taste with the light glaze was wonderful (without cream) I believe they would have been a bit lighter with AP flour. DH doesn’t like sweets but ventured into the kitchen as they were cooling. Thanks for the great recipe. It’s a keeper. My photography skills are nil, so, alas, no pictures.
So glad you liked them! I’ve never tasted them without cream, though! Try letting them rise a little longer next time, as I don’t know if the difference in flour would affect how light they are, at least not that much. Thanks for letting me know, CC
My Mum used to make these but would put a dollop of jam in them too, I can’t wait to give these ago myself.
That’s what they do in England, Kate. It’s also how my Scottish born dad eats them! ;) Let me know how they turn out, they’re really easy in the bread machine! CC
Christina, can you be any help in creating a smaller recipe for these cream buns. I have copied the recipe and will try them but I live alone and will have to throw 2/3 ‘s of the batch out before they become stale. Cooking for one is a big problem but most ready made items or commercially made just are not the same as home made. Thanks a bunch. Liz.
Hi Liz, I totally understand. My suggestion would be to halve the recipe, and then freeze whatever you don’t eat the day that you make them. Just freeze them without brushing them with the glaze, or cutting them. This way, you don’t make a massive amount, but whenever you want a cream bun, it’s just a matter of pulling one out of the freezer. Would this work for you? I don’t know if I’d attempt to make a smaller batch than half the recipe, as it may not come out properly. Let me know what you think. CC
I love these buns so much but rarely see them anymore in Scottish bakeries which is a real shame. I will definitely be giving this recipe a go. Friends in Sweden and Denmark have similar buns but with different flavours added – marzipan in Sweden and cardamom in Denmark. That Nordic connection is still in evidence!
Agreed, Heather. My mum was so disappointed when we were in Scotland last autumn as we didn’t see one cream bun anywhere! We have to keep them going in our kitchens, I’m afraid. Let me know what you think, we just made a batch last week and I’ll be updating some photos soon! CC
Hello Christina
Well you’ve had my lovely Uncle Donald in on the discussion bout haggis and now he’s forwarded me your blog …. I am so pleased you like so many Scottish foods and he is of course right! Keep spreading the word – Haggis is great and full of delicious natural ingredients. I hope you like our website and I think our photographs show just how versatile a dish it is
so I look forward to posting your haggis recipes soon!
Hi Jo, I just checked out your website this morning, and commented to my mother how beautiful and classy it is, but since I am in the US, it is also absolute torture to see those gorgeous photos :( I wish I could make a haggis dish for you, more than you know, but my very, very favourite is black pudding! Even though I had so much black pudding when I was in Scotland in October, I already miss it immensely. I hope to come back next year and fill up on all the goodies I miss!
Christina. There’s so much more to haggis, and most of it is SO GOOD!
http://www.macsween.co.uk/
You don’t need to twist my, arm: I love haggis (esp. Macsween’s!), but I can see how my comment about the perception of haggis could be misconstrued, I’ll fix it! Thanks for the comment! ;)
Excellent website! Love your enthusiasm. Thanks
Thank you so much! I’m a big fan! I bought your haggis and black pudding (several times) when I was in Scotland in October! One of the worst things about living in the US is not being able to have good black pudding and haggis. Very sad.
I use King’s Hawaiian Bread rolls to make Cream buns, which are an absolute favorite for me. I want one the minute I set foot in Scotland. With fresh whipped cream, using the rolls , I get close enough to almost satisfy me.
Like your blog and will be following you on FB.
Goodness, Pat! I totally get it! The King’s rolls are slightly sweet!! Genius! I have never liked them because they are mostly served at potlucks and picnics to eat with savoury food! I could totally eat them with cream, though! Thank you for following on FB, but just a tip: FB is only sharing with less than 1/2 % of my followers, so if you actually want to know you’re seeing my posts, I’d advise signing up for the email subscription (free) at the upper right of this page. Thanks, Pat! Keep in touch! CC
[…] Cream Buns, a Scottish Favourite – Christina's Cucina http://christinascucina.blogspot.com/Then there's wee Scotland, with its gifts of whisky, golf, penicillin and…well, the list is much too long, but in regards to food, Scotland has been given an unjustifiably bad reputation which is probably all due to haggis! There's so much more to Scottish food, and most of it is SO GOOD! I miss so many different … I hope you try this recipe; hopefully, it's something you'll want to share! Remember, we're thinking “globalization!” :). Here are some other posts in which you may … […]
I’m so glad to get a recipe for these buns! I’m originally from North East England (Newcastle area) and these buns were very popular in our area. (Probably because of the strong Scottish influence and closeness to Scotland) I will be making these for sure. Thank you for beautiful step by step photos too.
Andrea Pretli
Oh, I’m so glad you found the recipe, Andrea! I know how that feels, and I’m sure you’re excited to make them! If you look through my Facebook page, you’ll see a photo of two girls eating these, with the cream squishing out (one of the girl’s mother is from my hometown in Scotland, and she made them) and the whole family was ecstatic about the buns! Enjoy, and let me know how they turn out. CC :)
These look fabulous. Making them right now, I can’t even wait! Will have them with a nice cup of tea to end my day. Thank you for sharing your brilliant recipes!
Lucky you, Rita! Wish I could join you! Thank you for your comments, and you are so welcome! ;) CC
Your buns are absolutely beautiful! I am totally going to try this recipe over the holidays.
Hi Shonagh, I’m so happy you’re going to try them, because I know you’re going to love them! Let me know how they turn out. Enjoy…CC
Oh my word…These are SO good. Not sweet and hitting you over the head with one flavor. The pastry allows the cream to shine and the cream brings out the pastry. I told my wife if I had paid $5 for one of these, I would not have batted an eye. These are dangerous and easy to make. BEWARE!
Thank you, thank you for your NY Times-worthy review, Ken! I love it! CC
I always liked them, but I had no idea they are actually from Scotland! Have to admit, I never made them myself.. :)
They’re really easy to make, and my family loves them-even my mother who isn’t really a “sweets” person.
They used to serve these at Pain Q and they stopped to my sadness. I can’t wait to try your recipe, looks wonderful! Thx.
Cathy, I was so excited when I saw them there a couple of years ago. I asked the lady behind the counter if they were filled with fresh cream and she said ‘yes.’ So I bought one and took it home…I cannot tell you how disgusting the “cream” was. It was not fresh cream at all. Needless to say, I just make my own. I’d love to know what you think if you do make these! :) CC