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.
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To start pre-heat the oven to 190 degrees centigrade (170 fan) then line 2 trays with baking parchment.
Put the flour, butter and cinnamon in a large bowl.
Rub the butter in until it resembles 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 Butter
70g Caster sugar
1 Large egg
2-3 Tbsp Milk
Zest of 1 Orange
100g Dried mixed fruit
1/2 tsp Cinnamon
Method:
Pre- heat the oven to 190 degrees centigrade (170 fan).
Line 2 trays with baking parchment.
Put the flour, butter and cinnamon in a large bowl and rub the butter in until it resembles 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.
Sarah’s extra slice……
These are delicious eaten warm or cold.
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.