Rock Cakes

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Rock Cakes are one of those old fashioned British bakes that are so reminiscent of childhood. I remember these fresh from the oven at my Nana’s house (where everything was devoured straight from the oven by all of her grandchildren!) and served at school.

These traditional tea time treats were were famously featured in the 1861 version of  Mrs. Beeton’s Book of Household Management and promoted by the Ministry Of Food during World War II due to being made with less eggs and sugar than most bakes, when these foods were scarce.

More recently, they are featured in the Harry Potter film series, where Hagrid serves them to Harry and Ron. However, his baking skills, or lack of, meant that the bakes were so hard that they could crack teeth, so they politely declined.

Although there are many variations that can be made, they all have the same craggy, irregular shape (which is why they are called rock cakes or buns) with a light and soft texture; far removed from Hagrid’s version!  They are very similar to scones, but the dough requires no rolling or cutting out. Instead, the dough is simply ‘dolloped’ on the baking tray.

Rock Cakes

Joanne Iceton
A traditional easy bake
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 12

Equipment

  • Weighing scales
  • Measuring Spoons
  • Knife
  • Baking tray
  • Oven

Ingredients
  

  • 125 g self raising flour
  • 100 g wholemeal flour*
  • 1 tsp baking powder*
  • 100 g butter diced
  • 50 g caster or brown sugar + 1 tbsp extra
  • 125 g dried fruit see variations below
  • 1 egg
  • 1 - 2 tbsp milk

Instructions
 

  • Oven 200cc
  • Mix the flours and baking powder if using. Rub in the butter until it resembles breadcrumbs, then stir in 50g sugar and dried fruit of choice. You can also grate in the butter (best frozen) to make this process easier.
  • Make a well in the centre then add the egg and 1 tbsp. milk. Beat the egg and milk together before mixing in with the flour to make a soft dough. Add a splash more milk if it seems too dry or add a small amount of flour if it is too wet.
  • Using a teaspoon, drop heaped spoonfuls on a greased/lined large baking tray (or use two smaller ones). Brush the tops with a little milk and sprinkle over the extra sugar.
  • Bake for 12 - 15 mins until golden. Transfer to a wire rack to cool slightly.

Notes

The scones are best served warm, but will keep in an airtight container for a few days.
*Alternatively, you can use all 225g self raising flour and omit the baking powder.
Variations
You can use any dried fruit; instead of the usual raisins, you can try chopped apricots, mango, pineapple, or cherries. You could also swap 50g of the fruit for chopped chocolate.
To make a double chocolate version, swap 30g cocoa powder for 30g of the flour and use 100g chocolate chips.
For Jamaican Rock Cakes, swap 40g of the flour for desiccated coconut. Chopped Glace cherries/died mango, or a drizzle of melted dark chocolate would be nice to use with this version.
Keyword bakes

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Nutritional Benefits

Using Wholemeal Flour contains more B vitamins (needed to release energy from nutrients and a healthy nervous system) and vitamin E content than white (helping wound healing, immunity and healthy eyes, skin and red blood cells) as well as insoluble fibre essential for good digestive health and stabilising blood sugars.

Using all wholemeal flour will create a denser bake. You may substitute the wholemeal flour for all white, but you will lose some benefits.