Go Back
Freshly baked Rock Buns, packed with dried fruit, cooling on a wire rack.

Rock Buns

Perhaps most famous for being the bake everyone made in Home Economics, Rock Buns are a delicious tea time treat.
5 from 35 votes
PRINT RECIPE
Course: Dessert, Snack
Cuisine: Scottish
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 12

INGREDIENTS

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.
  • 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.
Tried this recipe?Tag @bakingwithgranny or use the hashtag #bakingwithgranny!
Pin recipe for later
QR Code linking back to recipe