Rock Buns

Rock buns are similar to a scone but packed with mixed fruit with a rough surface resembling a rock! They are really delicious eaten warm or cold.

Rock buns were promoted by the Ministry of Food during the Second World War since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing.

My recipe is packed with mixed dried fruit, orange zest and a hint of cinnamon. They are great with a mid-morning cuppa!

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To start pre-heat the oven to 190°C (170°C fan), then line two trays with baking parchment.

Put the flour, butter and cinnamon in a large bowl.

Rub the butter in until it resembles fine breadcrumbs.

Add the sugar, mixed fruit, orange zest, egg and milk until you have a sticky dough.

Divide the mixture into approximately 8 and spoon onto the baking trays. They should be quite rough and not smooth balls so they look like rocks when baked!

Bake for 20 minutes until golden brown.

Rock Buns

Sarah’s servings: 8

Sarah’s skill: Easy

Baking time: 20 minutes

INGREDIENTS

250g self raising flour

70g unsalted butter

½ tsp ground cinnamon

70g caster sugar

100g dried mixed fruit

1 orange, zested

1 large egg

3 tbsp milk

METHOD

1. Pre- heat the oven to 190°C (170°C fan).

2. Line two trays with baking parchment.

3. Put the flour, butter and cinnamon in a large bowl and rub the butter in until it resembles breadcrumbs.

4. Add the sugar, mixed fruit, orange zest, egg and milk until you have a sticky dough.

5. Divide the mixture into approximately 8 and spoon onto the baking trays. They should be quite rough and not smooth balls so they look like rocks when baked!

6. Bake for 20 minutes until golden brown.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

You can freeze these rock buns for up to 3 months.

If you don’t have a bag of mixed fruit you can use any dried fruit you have in the cupboard to make up the 100g.