This Raspberry and Lemon Rock Buns Recipe is part of my Rock Buns Recipe series, which includes seven varieties plus the traditional Rock Buns Recipe. This one was the overall favourite in my family, especially with my grandchildren!
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.
Raspberry and Lemon Rock Buns Recipe
9
servings15
minutes20
minutesIngredients
8 ounces / 225 grams / 1 cup self-raising flour
4 ounces / 110 grams / ½ cup caster sugar
Zest and juice of 1 lemon
4 ounces / 110 grams / ½ cup butter
6 ounces / 170 grams / ¾ cup fresh or frozen raspberries
1 large egg
1-2 tablespoons milk
2 ounces / 55 grams / ¼ cup granulated sugar for the glaze
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 caster sugar and lemon zest.
- Cut the butter into small pieces and rub in until the mixture resembles fine breadcrumbs.
- Stir in the raspberries.
- 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.
- Bake in the pre-heated oven for approximately 20 minutes if using fresh raspberries and 25 minutes if using frozen raspberries until risen and golden brown.
- While they are baking prepare the glaze. Stir the granulated sugar into the lemon juice until partially dissolved.
- When the buns come out of the oven spoon over the lemon glaze.
- Leave on the baking tray for a few minutes to absorb the glaze. Then if not serving warm, 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, Apricot & Almonds, Jam Rock Buns, as well as for this Raspberry and Lemon recipe. For my Apple, Sultana and Cinnamon Rock Buns, Date & Walnut and Ginger Rock Buns I like to use a brown sugar.
Serving Raspberry and Lemon Rock Buns
As with all of my rock buns these Raspberry and Lemon 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.
Blueberries can be used instead of raspberries to make Blueberry and Lemon Rock Buns.
Happy baking!
Tanya
