A Simple Rock Buns Recipe, An old British Classic

Rock buns or rock cakes as they are also know are very simple scone like cakes. They are simple to make and are great when served with a classic cup of tea.

What are Rock Buns

Rock buns were made popular back during world war two when eggs and sugar were difficult and expensive to come by. These cakes were quick easy and cheap to make.

They may appear to be very similar to a scone but they have a rougher appearance and also a slightly different texture.

They have since become a firm British staple. You will often find them in a local bakery there or tea room.

Each rock bun recipe may differ from another, this has to do with the choice of dried fruit and citrus elements. You can really have fun with this and tailor them to your own personal tastes.

Named rock buns because of their rough rock like appearance, the dough of a rock bun isn’t rolled out and neatly cut, instead it is placed in rough heaps on a baking sheet. This saves on time and energy which back during world war two this was important.

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Tools needed

• Mixing bowl or a stand mixer with the paddle attachment.
• Spatula or wooden spoon, I always prefer wood but use what you have.
• Zester, I have found a good quality zester is invaluable, it makes life a lot easier.
• Cookie sheet lined with parchment paper or if you have one a silicone baking mat.
• Cooling rack.

Ingredients

The base ingredients for rock buns are very simple, because of when this recipe was first created. But you can add and tailor it to your own taste with different fruits.

How to make Rock Buns

Begin by preheating your oven to 375F, 190C and line your baking sheet with parchment paper or a silicone mat

In a medium to large mixing bowl add in your flour, baking powder, salt and butter. Then using your fingers rub with in together. This is to break up the butter rubbing it into the flour. It should resemble rough breadcrumbs when it is done.

You can also use your stand mixer to do this if you prefer.

Add in the sugar, zest and whatever dried fruit you have chosen and give it all a good mix.

In a jug or even just using a cup crack in the egg and add the milk. Give this a good whisk using a fork to break up the egg. It doesn’t need to be thoroughly beaten.

Add this to the flour mixer, then using a wooden spoon or just your hands bring it together to make a stiff rough looking dough.

Give it time to let the dough come together but if the dough still feels too dry then add a little more milk, careful not to add too much.

Then taking a spoon place rough heaps onto the baking sheet, placed around a couple of inches apart from each other. They also want to be roughly the size of a golf ball.

Bake

Place the tray into the preheated oven and bake for 15 minutes, until golden and fully cooked.

You could gently break one in half to make sure they are cooked inside, just like you would with a scone.

Place the rock buns onto a cooling rack to cool before enjoying.

The cakes can be stored for up to a week in an airtight container, they also can be frozen for a couple of months.

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Rock Buns

Yield: 10-12

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A classic British cake these rock buns are quick and simple to make. It is no wonder that they have stood up to the test of time.

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Ingredients

• 200g (1 1/3 cup) All purpose flour
• 2 tsp Baking powder
• Small pinch salt
• 100g (1 stick) Butter
• 75g (1/3 cup) Granulated sugar
• 75g (1/3 cup) raisins (or your choice of dried fruit)
• Zest of one lemon
• Zest of one orange
• 1 Egg
• 2 tbsp milk (any will work)

Instructions

Preheat your oven to 375F, 190C

Line your baking sheet with parchment paper or a silicone mat

1. In a medium to large mixing bowl add in your flour, baking powder, salt and butter. Then using your fingers rub with in together. It should resemble rough breadcrumbs when it is done. You can also use your stand mixer to do this if you prefer.
2. Add in the sugar, zest and raisins, give it all a good mix.
3. In a jug or a cup crack in the egg and add the milk. Give this a good whisk using a fork to break up the egg.
4. Add this to the flour mixer, then using a wooden spoon your hands bring it together to make a stiff rough looking dough.
5. If the dough feels too dry then add a little more milk, careful not to add too much.
6. Taking a spoon place rough heaps onto the baking sheet, placed around a couple of inches apart from each other. They also want to be roughly the size of a golf ball.
7. Place the tray into the preheated oven and bake for 15 minutes, until golden and fully cooked.
8. Place the rock buns on a cooling rack to cool

The rock buns can be stored for up to a week in an airtight container, they can also be frozen for up to two months.

Notes

• A few other dried fruit options could include: Sultanas, currants, dried apricot, coconut.
• You can use only orange or lemon if you don't have both.
• To check they are cooked you could carefully break one in half to make sure the centre is done.
• If you use candied peel in place of the zest then reduce the amount of sugar you use to around 50g

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 66Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 19mgSodium: 120mgCarbohydrates: 13gFiber: 1gSugar: 2gProtein: 2g

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