This Rock Buns Recipe was the first cake (they are also known as rock cakes) recipe I learned to make as a child.

Rock Buns are simple, quick and economical to make and their name is derived from their appearance and not their texture. They do, like scones, need to be eaten when fresh, preferably warm from the oven, but definitely on the day of baking.

Traditional Rock Buns and variations

The traditional rock bun is flavoured with mixed spice and contains dried fruit and candied peel. However, many variations of Rock Buns can be made; my own personal favourites being my Coconut, Cherry and Chocolate Rock Buns with glacé cherries and chocolate chips, and Apple, Sultana and Cinnamon Rock Buns. See below for all of my variations.

Ingredient to use in this Rock Buns Recipe

In recipes for rock buns the proportion of fat and sugar to flour can vary from 1/3 to 1/2 but never more. In older recipes the fat used tends to be lard or a mixture of lard with butter or margarine. I think the best Rock Buns are made with butter and with the proportion of fat and sugar at 1/2. Most recipes include only about the same proportion of dried fruit to flour but when I make rock buns I am more generous and add at least 6 ounces of fruit to a mixture based on 8 ounces of flour.

Self raising flour can be used, or plain flour with baking powder – I have tried both and find no difference. Brown or white sugar is also a matter of preference. I prefer caster sugar for traditional rock buns but soft light brown sugar for making apple, cinnamon and sultana ones.

Here is my tried and tested Rock Buns Recipe:

Rock Buns Recipe

Recipe by Scones Plus More

0.0 from 0 votes

Course: SnacksCuisine: BritishDifficulty: Easy

Servings

Adjust servings

+

–

9

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

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

• 1 teaspoon mixed spice

• 4 ounces / 110 grams / ½ cup caster sugar

• 6 – 8 ounces mixed dried fruit with candied peel

• 4 ounces / 110 grams / ½ cup butter

• 1 large egg

• 1 – 2 tablespoons milk

Directions

• Pre-heat your oven to 200°C / 180°C Fan / 390°F / Gas Mark 6.
• Grease a baking tray or line with baking parchment.
• Sieve the flour and spice into a mixing bowl and stir in the sugar.
• Add the butter cut into small pieces and rub in until the mixture resembles fine breadcrumbs.
• Stir in the dried fruit.
• Mix to a stiff consistency with the egg and as much of the milk as necessary (Note the next step).
• Do not use more than 2 tablespoons of milk. If the mixture is too soft the cakes will resemble biscuits, not little rocks.
• Put spoonfuls of the mixture onto the baking tray. You are aiming for the cakes to resemble little rocks – rough them up with a fork if necessary. You should get 8-12 buns depending on size. I usually get about 9.
• Bake for 15 – 20 minutes until risen and golden brown.
• Allow buns to cool on the tray for about 10 minutes. Then either serve warm or remove to a wire rack to finish cooling.

Serving and storing Rock Buns

Leftovers are best frozen but can be stored in an airtight tin for one or two days but will need to be warmed in a hot oven for a few minutes before serving. Remember, stale rock buns will have the consistency of rocks, as well as the appearance.

Happy Baking!

Tanya