Rock Cakes
A traditional easy bake
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.