These Apricot and Almond Rock Buns are part of my Rock Buns Recipe series, which includes seven varieties plus the traditional Rock Buns Recipe. Apricots and Almonds are a classic combination and make a very tasty rock bun.
After making the original Rock Buns Recipe I experimented with a number of variations. See all of my rock buns recipes below:
Apricot and Almond Rock Buns
9
servings20
minutes20
minutesIngredients
6 ounces / 170 grams / ¾ cup self-raising flour
2 ounces / 55 grams / ¼ cup ground almonds
4 ounces / 110 grams / ½ cup caster sugar
4 ounces / 110 grams / ½ cup butter
6 ounces / 170 grams / ¾ cup dried apricots cut into small pieces
2 ounces / 55 grams / ¼ cup flaked almonds
1 large egg
1-2 tablespoons milk
1 teaspoon of almond extract
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 into a mixing bowl and stir in the ground almonds and caster sugar.
- Add the butter cut into small pieces and rub in until the mixture resembles fine breadcrumbs.
- Stir in the apricots and half the almonds..
- Beat the egg with 1 tablespoon of milk and the almond extract.
- Add to the dry ingredients and mix to a soft dough, adding a little more milk if necessary.
- Pile the mixture in little rock like heaps onto the prepared baking tray. You should have around 8-9 buns according to size.
- Scatter the rest of the flaked almonds over the top of the rock buns.
- Bake in the pre-heated oven for approximately 20 minutes until risen and golden brown.
- While they are cooking melt about 2 tablespoons of apricot jam in a small saucepan.
- When the rock buns are cooked remove from the oven and brush the tops with apricot jam.
- Either serve warm from the oven or cool on a wire rack.
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 these Apricot & Almond Rock Buns. For my Apple, Sultana and Cinnamon Rock Buns, Date & Walnut and Ginger Rock Buns, I like to use a brown sugar.
Serving Apricot and Almond Rock Buns
As with all of my rock buns these Apricot and Almond 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
