|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 5g||25%|
|Total Carbohydrate 27g||10%|
|Dietary Fiber 1g||5%|
|Total Sugars 11g|
|Vitamin C 0mg||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Despite the name that seems a little uninviting, rock cakes are simply the easiest British baked good to make, and they're delicious, too.
Named for their shape and pebbly-looking surface, they are also known as rock buns, depending on where you live in the United Kingdom. They were especially popular during World War II because they required less sugar and fewer eggs than traditional cake recipes; they were a good baking project during rationing.
Rock cakes are made from a simple dough made of self-rising flour, baking powder, butter, sugar, milk, and egg is studded with dried fruit, rolled into balls, and baked. Sometimes oatmeal is added.
Children enjoying getting their hands doughy and shaping the cakes, and may like that they're one of Harry Potter's favorite treats.
Click Play to See A Variation of This Recipe Come Together
"These delicious little sweet biscuits are very fast and easy to make, and work with any dried fruit you have on hand. I loved the delicate, sandy texture. I used dried blueberries, cranberries, and cherries, along with the currants. Next time I'll be sure to add lemon zest for a bright note." —Danielle Centoni
8 ounces (225 grams) self-rising flour
1 teaspoon baking powder
1/2 cup (110 grams) unsalted butter, at room temperature, cut into pieces
1/4 cup (55 grams) sugar
1/2 cup (110 grams) mixed dried fruit
6 tablespoons (55 grams) currants
1 large egg
1 to 3 tablespoons milk
Demerara sugar, for sprinkling, optional
Steps to Make It
Gather the ingredients.
Preheat the oven to 350 F/175 C. Lightly grease two baking sheets or line with parchment paper.
Sift the flour and baking powder into a large bowl.
Add the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.
Add the sugar and dried fruit and mix so all ingredients are well incorporated.
Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry ingredients into the egg mixture to create a stiff dough. If the mixture is still dry, add milk, 1 tablespoon at a time, until the dough holds together.
Divide the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.
Bake in the preheated oven for 15 minutes or until golden brown and well risen. The rock cakes should be firm to the touch. Enjoy!
- Dried cranberries make a good addition, as do a few chopped nuts, a teaspoon of honey, or some chocolate chips.
- You can also add a teaspoon of what the British call mixed spice; the closest substitute would be pumpkin pie spice.
- Try adding the zest of a lemon, lime, or orange to brighten the flavor.
How to Store Rock Cakes
- Rock cakes will keep up to 3 days if well wrapped in foil or in an airtight container.
- You can freeze them as you would scones for up to 3 months, wrapped in foil and stored in a zipper-topped freezer bag. Reheat in a low oven or defrost in the refrigerator overnight.
What's the Difference Between Rock Cakes and Scones?
Rock cakes definitely look like scones, but these two baked goods are different. Rock cake dough is stiffer, and the cakes are smaller, rolled into balls, and dropped like a cookie onto a baking sheet. Scone dough is gently patted or rolled out and then cut into shape before baking, which takes place at a higher temperature than rock cakes.