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…
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 it’s personal preference which you choose. I opt for margarine as a way to omit the dair,y but whatever you choose, just be sure it’s 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 don’t tend to stress to much about the size of eggs in buns, as long as they’re 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:
• 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 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 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.
RECIPE 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.
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: 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.
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 “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: 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 “free-from” or vegan are purely that – 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
How many does this recipe make please. I’ve looked but maybe I’m missing it. I just want to know in case I need to double the amounts of ingredients as they’re getting such great reviews, I want to make sure I make enough
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
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.
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!
These are lovely, will they taste good if baked day before.