These Apple, Sultana and Cinnamon Rock Buns are part of my Rock Buns Recipe series, which is made up of seven varieties, plus the traditional Rock Buns Recipe. I love baking with apples, as you may have noticed, so I had to include this sweet, fresh and spicy rock bun!

It was after making the original Rock Buns Recipe that I decided to experiment with a number of variations. Here they all are below, including the original recipe.

What are Rock Buns?

Rock Buns (or Rock Cakes), are easy, quick, and cost-effective to make. Their name comes from their rugged appearance rather than their texture. Like scones, they’re best enjoyed fresh — ideally warm from the oven, and certainly on the day they’re baked.

Apple, Sultana and Cinnamon Rock Buns

Recipe by Scones Plus More

0.0 from 0 votes

Course: SnacksCuisine: BritishDifficulty: Easy

Servings

Adjust servings

+

–

9

servings

Prep time

20

minutes

Cooking time

20

minutes

Ingredients

• 8 ounces / 225 grams / 1 cup self-raising flour

• 1 teaspoon cinnamon

• 4 ounces / 110 grams / ½ cup light soft brown sugar

• 4 ounces / 110 grams / ½ cup butter

• 2 small eating apples peeled and cored and cut into small pieces. You will need 4-6 ounces of prepared apple.

• 2 ounces / 55 grams / ¼ cup sultanas

• 1 large egg

• 1-2 tablespoons milk

Directions

• Pre-heat the oven to 200°C / 180°C Fan / 390°F / Gas Mark 6.
• Line a baking tray with baking parchment or lightly grease with a little butter.
• Sieve the flour and cinnamon into a mixing bowl.
• Stir in the sugar.
• Add the butter cut into into small pieces and rub in until the mixture resembles fine breadcrumbs.
• Stir in the prepared apples and sultanas.
• Mix to a fairly stiff mixture with the egg and milk.You may not need 2 tablespoons of milk. I find it easier to mix using my hands.
• Add the egg and enough milk to make a fairly stiff mixture. I find it easier to mix using my hands.
• Pile the mixture in little rock like heaps onto the prepared baking tray. You should get between 8-12 buns according to size. I usually make 9 medium size rock buns.
• Bake in the pre-heated oven for approximately 20 minutes until risen and golden brown.
• Cool on a wire rack if not serving warm.

Traditional Rock Buns

Traditionally, rock buns are flavoured with mixed spice and include dried fruit and candied peel. In recipes, the ratio of fat and sugar to flour usually ranges from one-third to one-half, but never exceeds that.

Older recipes often call for lard, or a combination of lard with butter or margarine. Personally, I find the best rock buns are made with butter, using the higher ratio of fat and sugar — one-half of the flour quantity.

Most recipes suggest using about the same weight of dried fruit as flour, but I like to be more generous, adding at least 6 ounces of fruit to a mixture based on 8 ounces of flour.

What type of flour and sugar should I use?

You can use either self-raising flour or plain flour with baking powder. I’ve tried both and noticed no real difference. The choice between white and brown sugar is also up to personal taste. I prefer caster sugar for my traditional Rock Buns Recipe, Coconut Cherry and Chocolate, Jam Rock Buns, Raspberry and Lemon and my Apricot & Almond Rock Buns. For these Apple, Sultana and Cinnamon Rock Buns and my Date & Walnut and Ginger Rock Buns I like to use a brown sugar.

Serving Apple, Sultana and Cinnamon Rock Buns

As with all of my rock buns these Apple, Sultana and Cinnamon Rock Buns are nicest served warm from the oven, but should anyway be eaten on the day they are made. Any leftovers can be frozen. Defrost wrapped in foil in a hot oven.

Happy baking!

Tanya