Rock Buns
Rock Buns, sometimes known as Rock Cakes, are a classic Scottish bake with a rough, rocky texture and plenty of dried fruit. One recipe that everyone remembers from baking lessons at school.
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It was actually one of my lovely Twitter followers who’d requested this recipe, and of course, Granny had her go-to Rock Bun recipe right on cue! I’m pretty sure prior to this, the last time I made Rock Buns was in my High School Home Economics class, and I’m pretty sure they were more rock than they were bun.
Given my sketchy history with baking Rock Buns, I was unsure of my actual opinion of them. They shouldn’t actually break your teeth, like the H.E. Rock Bun disaster of 2001, should they?
I mean, sure, they’re called Rock Buns, but why would anyone choose to eat something so tough? Turns out those ‘Rock Buns’ (inverted commas as I think it’s a stretch to actually call them so) were so burnt over-baked, and probably made from not-the-best recipe, like most recipes our school produced.
Anyway, it turns out, I love Rock Buns! It wasn’t until Granny compared them to scones that I thought there was a chance they were something I could get on board with.
So if you love crumbly little cakes, loaded with flavour and dried fruit, then give Rock Buns a chance – you won’t be disappointed with this recipe! (As long as you don’t burn them and end up with literal H.E.-esque rocks). And take it from me, you’ll love them most of all when they’re still a little warm and fresh from the oven.
I most certainly did not eat 3 in one sitting… Ahem…
Top Tips for Rock Buns:
• Use Cold Butter or Block Margarine: Rub in your butter/margarine straight from the fridge. This gives the mixture that fine breadcrumb texture, which lends to the classic crumbly “rock” finish.
• Mix Gently: Once the egg and milk go in, stir only until the dough comes together. Overmixing will make your Rock Buns heavy and actually rock-like, instead of light and tasty.
• Keep Them Rustic: Don’t smooth them down! Rock Buns should look rough and rocky.
• Watch for the Golden Colour: Bake until just golden on top. That way you get a crisp outside and a soft, slightly crumbly middle. Nothing will make a Rock Bun more rock-like than overbaking them.
• Best Eaten Fresh: Rock Buns are at their best on the day they’re baked, when they’re still crisp on the edges but still tender on the inside.
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Rock Buns
INGREDIENTS
- 250 g Self-raising Flour
- 65 g Block Margarine or Butter (cold, cubed)
- 70 g Caster Sugar (Superfine Sugar)
- 1 Free-range Egg
- 2-3 tbsp Milk
- 1 tsp Orange Extract
- 100 g Dried Mixed Fruit (sultanans, raisins, currants, mixed peel…)
EQUIPMENT
INSTRUCTIONS
- Preheat your oven to 190° (or 170°c for a fan-assisted ovens, Gas Mark 5 or 375°F) and grease a couple of baking sheet with some excess butter/margarine. Set aside.
- In a large bowl, sift the flour. Add the butter/margarine and rub together with your fingers until it resembles breadcrumbs.
- Add the sugar and egg to the mixture. Add the milk a spoonful at a time, mixing together to create a thick, sticky dough – you may not need all the milk.
- Add the orange extract and the mixed dried fruit. Mix gently until the dried fruit is evenly dispersed through the dough.
- Place a tablespoon sized amount of dough onto your pre-greased baking sheets. Repeat with the rest of the dough, leaving space between each ball. Don’t be concerned with making them neat – the rougher the balls are, the more rock-like your buns will appear.
- Bake in your pre-heated oven for around 10-15 minutes, until they have a nice golden colour.
- Allow to cool a little on the baking sheets before transferring to a wire rack to cool completely. Although rock buns are best enjoyed when still a little warm from the oven!
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES
- Storage: Rock Buns are best enjoyed on the day they’re baked. They can be stored in an airtight container for 2-3 days, but the texture will change over time.
- Freezing: Allow your Rock Buns to cool completely before freezing. Store them in a freezer-safe container or bag for up to 3 months. Defrost at room temperature, and, if you like, you can refresh them in a warm oven for a few minutes.
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Substitutions:
- Fruit: You can use mixed dried fruit as per the recipe, or swap for your own combination of sultanas, currants, raisins, mixed peel… Or whatever combo of dried fruits you prefer.
- Extracts: Orange extract gives a lovely flavour, but lemon or vanilla can also be used if preferred.
- Sugar: Caster sugar works best for a light texture, but golden caster sugar can be used if you prefer a less-sweet, more caramel flavour.
Tried this recipe?
Tag @bakingwithgranny or use the hashtag #bakingwithgranny!Frequently Asked Questions:
Rock Buns (sometimes called Rock Cakes) are small, rustic fruit buns made with flour, butter or margarine, sugar, egg, and milk. They get their name from their rough appearance, which looks like wee rocks.
I like to use a ready-made bag of mixed dried fruit, which is usually raisins, sultanas, currants and mixed peel, and gives a nice balance of flavours. You can stick with that or use your own combination of any dried fruits.
Rock Buns, or Rock Cakes, are a traditional Scottish and British bake. They became especially popular during World War II, when rationing made simple & thrifty recipes a necessity. Their rough, “rocky” look and easy-to-make method have since made them a staple in school cookery lessons.
Free-from & Vegan:
Gluten-free Options:
Swap the self-raising flour for a good-quality gluten-free self-raising blend. And add ½ tsp xanthan gum if your flour doesn’t already contain it. Sometimes gluten-free flours can also be a little drier, so you may need to add a little more milk.
Nut-free Adjustments:
This recipe contains no nuts, but as always, be sure to double-check the allergen lists for your individual ingredients.
Dairy-free Swaps:
To make these dairy-free Rock Buns, simply use a dairy-free block margarine instead of butter.
Egg-Free Adaptions:
To make these egg-free Rock Cakes, you can try replacing the egg with a flaxseed “egg” (1 tbsp ground flaxseed mixed with 2½ tbsp water, left to thicken). This may alter the flavour and texture slightly but not in an unpleasant way.
Vegan Substitutions:
To make these vegan Rock Buns, simply use both the dairy-free and egg-free substitutions above.
Allergy Disclaimer & Resources:
Any advice or suggestions to make recipes “free-from” or vegan are purely suggestions. Please double-check all packaged ingredients individually, taking extra caution when baking for those with allergies or intolerances.
For official guidance on food allergies, please see Food Standards Agency (food.gov.uk) | For more info on coeliac disease, please see Coeliac UK (coeliac.org.uk) | For more info on a vegan diet, please see The Vegan Society (vegansociety.com)
