Rock Buns

Name: Rock Buns
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Makes 12
Cuisine: British
Ingredients: 225g flour; 75g caster sugar; 1 tsp baking powder; 125g unsalted butter, cut into cubes; 150g dried fruit (raisins, sultanas or currants); 1 free-range egg; 1 tbsp milk; 2 tsp nutmeg (grounded); 2 tsp vanilla extract

@pixeline.be

Rock buns are a light, crumbly tea-time favourite. Like scones they are best eaten while they are still warm from the oven, unlike scones they are very forgiving. In fact they are so easy to make, that children can join in the baking fun. I still remember the internal state of joy I would experience whenever I would find out by the smell that my mum had made a new batch... This is for 20-ish buns.

Prep 00:30

Cook 00:30

Total 01:00

Yield Makes 12

Ingredients

225g flour
75g caster sugar
1 tsp baking powder
125g unsalted butter, cut into cubes
150g dried fruit (raisins, sultanas or currants)
1 free-range egg
1 tbsp milk
2 tsp nutmeg (grounded)
2 tsp vanilla extract

Instructions

1

Preheat the oven to 180C/160C Fan/Gas 4. Line a large baking tray with baking paper (use two trays if yours are smaller).
2

Mix the flour, sugar and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs, then mix in the dried fruit.
3

In a clean bowl, beat the egg, milk and vanilla extract together.
4

Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if you need it to make the mixture stick together.
5

Place spoonfuls of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
6

Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool. Best eaten while still warm.