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.
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…
Ingredients for Rock Buns:
Self-raising Flour
Unlike plain flour, self-raising flour gives these little buns a bit of lift. Without that, they would definitely be more rock-like.
Butter or Margarine
Either will do, and itโs personal preference which you choose. I opt for margarine as a way to omit the dair,y but whatever you choose, just be sure itโs at room temperature before baking. And if using margarine. Just be sure to use a block of margarine, as opposed to the spreadable kind. The latter will make your Rock Buns dough too soft.
Caster Sugar
All buns need a bit of sweetness, and Rock Buns are no exception!
Free-range Egg
Egg works as the binder in this recipe. I donโt tend to stress to much about the size of eggs in buns, as long as theyโre free-range.
Milk
In this recipe, milk is needed to add moisture to the buns and help create the dough. You may not need all the milk listed, so be sure to add it gradually.
Orange Extract
Not essential, but certainly adds to the beauty of these wee buns. I find orange extract to be the best, but you can mix it up with some lemon or vanilla extract, too.
Dried Mixed Fruit
You can either use a ready-bagged mix, create your own with the dried fruit you have, or just choose your favourites.
Top Tips for Rock Buns:
โข 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 โrockโ finish.
โข 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.
โข Keep Them Rustic: Donโt smooth them down! Rock Buns should look rough and rocky.
โข 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.
โข Best Eaten Fresh: Rock Buns are at their best on the day theyโre baked, when theyโre 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 Butter or Block Margarine (cold, cubed)
- 70 g Caster Sugar (Superfine Sugar)
- 1 Free-range Egg
- 2-3 tbsp Milk
- 1 tsp Orange Extract
- 100 g Mixed Dried Fruit (sultanans, raisins, currants, mixed peel…)
INSTRUCTIONS
- Preheat your oven to 190ยฐ (or 170ยฐc for a fan-assisted ovens, Gas Mark 5 or 375ยฐF) 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.
RECIPE NOTES:
- Storage: Rock Buns are best enjoyed on the day theyโre 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.
-
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.
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, โrockyโ look and easy-to-make method have since made them a staple in school cookery lessons.
Free-from & Vegan:
Gluten-Free: Swap the self-raising flour for a good-quality gluten-free self-raising blend. And add ยฝ tsp xanthan gum if your flour doesnโt already contain it. Sometimes gluten-free flours can also be a little drier, so you may need to add a little more milk.
Dairy-Free: To make these dairy-free Rock Buns, simply use a dairy-free block margarine instead of butter.
Egg-Free: To make these egg-free Rock Cakes, you can try replacing the egg with a flaxseed โeggโ (1 tbsp ground flaxseed mixed with 2ยฝ tbsp water, left to thicken). This may alter the flavour and texture slightly but not in an unpleasant way.
Vegan: To make these vegan Rock Buns, simply use both the dairy-free and egg-free substitutions above.
N.B. Any advice or suggestions to make recipes โfree-fromโ or vegan are purely that โ suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
Oh wow, now THAT brings back memories, haven’t had a rock bun in years, love the fact you’ve added orange extract – genius! #recipeoftheweek
I make these all the time but never added orange they are so scrummy thanks for the recipe
I also have not had a rock bun for years. I used to make them with my nanny – I think it is a recipe I ought to try with my boys and soon! thank you for sharing with #BakeoftheWeek x
This is a really good recipe! They came out still pretty soft in the middle, crunchy on the out side with the dried fruit, mmmmmm! I added vanilla bean paste which also worked really well.
I used chocolate chips instead of dried fruit and it turned out really well so if your making them for your kids I suggest chocolate chips :)
Absolutly yummy. Hubby had a craving for rock cakes so i passed the test with flying colors with this recipe. They didnt last long the whole 12 of them.
I have made these and they taste exactly the same as scones just looks like a rock. Definitely not the recipe my granny used to make.
Absolutely delicious! I made mine rather big
and got 8 from recipe! At their very best still warm form from the oven. I made these two days in a row and they were gone before the cooled properly.
The orange extract is perfect in these
Loving the orange kick , happy days granny
I made Rock buns with my two sons who are both in their 30’s. I’m revisiting those happy times right now with my granddaughter who is 6.
thanks for the recipe
I have made these a couple of times now and they are simply the best rock bun recipe you could bake,the quantities are spot on and they are delicious
I love this recipe, best rock cakes ever.
Beautiful.
Have not made them for years, but now we are isolated I thought I would have a go, my oven is a horror, very hot and has burnt the few baking attempts I have made before giving up entirely. These turned out very well. I did cut back a bit on the butter and added a little oil, added mixed spice too. Thank you.
I am going to attempt these tomorrow – Tonight I will soak my dried fruit in Cointreau ;-)
I like the way you think ;)
Great idea. Iโm soaking mine in grand mariner
I havenโt made rock buns in years (…and years)! Recipe looks delicious – thank you. Do think itโs possible to swap the dried fruit for chocolate chips? Or will that not work well with this particular mixture? I will be making the fruit version for me but my kids only like dried fruit straight out of the packet, not mixed in things – hence why I thought I might give chocolate chip rock cakes a try too!
I’ve just tried this recipe tonight with a bag of Aldi’s (the pantry) Chocolate orange mix which is orange fudge & dark choc chips. They come in 100g bags which is absolutely perfect. I tweaked the recipe just slightly, using 50g caster sugar plus 20g demerara sugar & 1 tsp of cinnamon powder.
My oh my these are absolutely beautiful, so so light & fluffy inside but nice & crisp on the outer. I definitely recommend this recipe & I think if you want them slightly more rock like (firm) just leave them in the oven for a few extra minutes…
Thank you for a fabulous fool proof recipe
Hi, my husband doesnโt like dried fruit so I used chocolate chips instead.
We use choc chips in one and sticky cherries in another they are so nicr
I have not had rock buns for years. Absolutely loved this recipe and they disappeared in not time. Will make again, but not too soon, as they are very popular.
Wow made them for my dad as a special request !! A different league from the ones I remember
Ive just caught up with your rock bun recipe. Used to love them as a kid, and I’m 71. Although your recipe is a wee bit richer and flavoursome than the very plain fare then. Think i will make a big batch for the residents of my friend’s care home – once its open to visitors again. In the meantime I’ll practice on my family.
Hiya
Can I substitute cow’s milk for plant one?
I know this is a few years later but for those who still wonder: You absolutely can!
I have t made rock cakes for years even though I love them. The recipe is a good one โRockyโ on the outside and soft and fluffy inside. So few ingredients and so easy to make.
How many cookies can this recipe make. I am an enthusiastic 12 year old girl who loves baking and I want to make it for 13 people this Christmas. Any suggestions, anyone?
I absolutely love this recipe. I double the recipe usually and get 8 good sized rock cakes. They live them at work!!
Just made these and they’re by far the nicest I’ve tried. Not overly sweet either which is perfect
Am 83 the Rock Buns I made today from your recipe Fantastic
Can you put a recipe on for cheese sconces please
Beginning to learn baking since my wife died, and is it possible to quote in ounces
Just made these x my Nan use to make rock cakes all the time x they were simply the best x the orange extract works perfectly x thank you x
Made these today and they were the best rock buns I’ve ever had. I used to buy them when I worked and it was a special treat when I got them fresh out of the oven.. Will never buy a shop bought one again. Thank you for sharing. Going to try them with choc chips as my husbands not fond of the fruit.
Would it be possible to put the amount of ingredients in ounces for us Americans. I left england 69 years ago and have forgot the metric system. Mine did come out quite good since I guessed at the amounts to use. Thank you
I have just made your Rock Buns, since moving to South Africa in 1991 and being a “lancashire lad” I have so missed these. The recipe was spot on and now I shall send you my bill for my next size up pair of jeans. Love your page and recipes.
An ever growing waist fan!
Awesome recipe thanks they turned out perfect!
I just switched all the caster sugar for 1/2 brown demerara and 1/2 honey as its better for you (marginally if you scoff the lot!) and I suggest a more aromatic type of sweetness!
Crunchy on the outside, soft in the inside, just how I remember my Mams to be like, delicious!
Hi since I cannot find the orange extract in the village I where i live, can I add orange juice instead? Thanks
If you can, you some orange zest instead. To get the orange flavour you’d need to use quite a bit of orange juice and that would affect the dough texture.
Hope that helps!
These rock buns are delicious. The orange extract gives a wonderful flavour. I have always had problems with them being too dry but these are just perfect. Thank you for a great recipe.
Very easy to make.
Super tasty super easy to follow enjoyed these very much xx
Just one word DELICIOUS
Made the exact amount, absolutely lush.
Made the exact amount, absolutely lush.
Made the exact amount, absolutely lush.
Can’t wait to try this with my daughter. However please can you show ingredients in ozs as well as grams. Other people have also asked for this, so would be good to see both measurements on list.
This recipe is so easy and fool proof . Thank you . I always make Rock Cakes but these are so different and nice .
These remind me of my childhood. Best recipe I’ve found. Simple, quick to make. Thank you!
Just realised I forgot to rate the recipe. It deserves 5 full stars!
Thanks for the rock buns recipe.
These are lovely, will they taste good if baked day before.
i love granny
I grated the butter into the flour to avoid rubbing in. Mixed with a fork which worked well. I grated zest of an orange and used the squeezed juice , vanilla essence and a little milk. Delicious!
Great recipe, made today with 3 year old granddaughter. Simple enough for her to help and a lovely tasty result. The addition of the orange extract makes them delicious. Thank you.
Turned out lovely, my Wife doesn’t like dried fruit so I use mixed peel instead and added zest of orange and orange extract, which gives a nice zesty fruity taste to the buns
How many does this recipe make please. Iโve looked but maybe Iโm missing it. I just want to know in case I need to double the amounts of ingredients as theyโre getting such great reviews, I want to make sure I make enough
Really great recipe. These were the first cakes I made in my first year at high school in Home Economics – took me right back. I added a teaspoon of mixed spice as well as the orange extract and used sultanas only instead of mixed fruit. My husband and neighbours loved them
So good! Reminded my 83 year old mom of the ones her grandmother made. โค๏ธ I soaked my fruit in a little hot orange juice and used it in place of some of the milk. My mixed fruit was dried apricots, mangoes, cranberries and blueberries. I think next time Iโll add nuts. Thank you for this gem!
And for those asking for US measurements, Google is your friend! I had no trouble with the conversions.
Hi Amy. Going to try making some Rock Buns. I always get confused with instructions to grease the baking sheet. Do I grease the baking tray and line the sheet on top or grease the baking sheet after lying it on the baking tray? If it is greasing the tray before lying the sheet, what is the point? Will the grease penetrate through to cook the cakes/cookies? Help!
I had a little demerara sugar on top before I put in the oven
Made these rock buns today, substituting SR flour with gluten free SR flour. Added raisins, Sultanas & halved cherries too, together with a good pinch of mixed spice – came out really well and were a big hit with the family. Very adaptable recipe.
I added mixed spice too, so good.
I used lemon extract and this added a lovely, subtle fragrance – perfect rock cakes, a little crunch on the outside, soft and light inside and a good, golden colour.
Can I use brown sugar instead of caster sugar
Made but with chocolate chips instead, absolutely incredible
I make these every week. I sprinkle sugar on top before baking.