It was actually one of our 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. Surely they shouldn’t actually break your teeth, like the H.E. Rock Bun disaster of 2001? 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 burnt well over done and probably not the best recipe, like most recipes our school produced.
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…
Ingredients:
Self-raising Flour
As opposed to using a plain flour, self-raising flour is what gives these little buns a bit of lift. Without that they would definitely be more rock-like.
Butter/Margarine
Either will do and it’s personal preference to which you choose. I opt for margarine as a way to omit the dairy but whatever you choose, just be sure it’s at room temperature before baking.
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
Either from a ready-bagged mix, or create your own with what dried fruit you have, or your favourites.
Granny’s Top Tips
• This recipe uses dried mix fruit but if you can’t get your hands on a combination bag, simply use a mixture of sultanas, currants and mix peel, to the quantities of your preference.
• Orange extract gives the best flavour results and nicely compliments the peel in the mixed dried fruit, however you can easily substitute it for lemon or vanilla extract should you wish.
Rock Buns
Ingredients
- 250 g Self-raising Flour
- 65 g Butter/Margarine
- 70 g Caster Sugar
- 1 Free-range Egg
- 2-3 tbsp Milk
- 1 tsp Orange Extract
- 100 g Mixed Dried Fruit
Instructions
- Pre-heat your oven to 190° (or 170°c for a fan assisted oven or Gas Mark 5) and grease a couple of baking sheets. Set aside.
- In a large bowl, sift the flour. Add the butter 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 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 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!
Notes
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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
When u are are a rock bun what does it give u minerals and contaminAtion u are a rock bun did it give u minerals and vitamins
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.
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
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. I’m soaking mine in grand mariner
I haven’t made rock buns in years (…and years)! Recipe looks delicious – thank you. Do think it’s 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!
Hi, my husband doesn’t like dried fruit so I used chocolate chips instead.
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 have t made rock cakes for years even though I love them. The recipe is a good one ‘Rocky’ on the outside and soft and fluffy inside. So few ingredients and so easy to make.
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