Description
Rock Buns are a classic Scottish tea-time treat with a rustic appearance and a lightly crisp outside. Made with simple pantry ingredients, dried fruit, and a hint of orange, these little buns are quick to prepare and especially delicious served warm with tea or coffee.
Ingredients
- 250 g self-raising flour
- 65 g cold block margarine or butter, cubed
- 70 g caster sugar
- 1 free-range egg, at room temperature
- 2–3 tablespoons milk
- 1 teaspoon orange extract
- 100 g dried mixed fruit
Instructions
- Preheat the oven to 190°C, or 170°C fan, Gas Mark 5, or 375°F.
- Grease two baking trays with a little butter or margarine.
- Sift the self-raising flour into a large mixing bowl.
- Add the cold butter or margarine and rub it into the flour with your fingertips until the mixture resembles breadcrumbs.
- Stir in the caster sugar.
- Add the egg and mix gently.
- Add the milk gradually, one spoonful at a time, until you have a thick, sticky dough. You may not need all the milk.
- Stir in the orange extract and dried mixed fruit until evenly distributed.
- Place tablespoon-sized portions of dough onto the prepared baking trays, leaving space between each one.
- Keep the dough rough and rustic rather than shaping it perfectly for the traditional rock-like appearance.
- Bake for 10–15 minutes, or until golden brown.
- Allow the buns to cool slightly on the trays before transferring them to a wire rack.
- Serve warm or allow them to cool completely.
Notes
- Serve Rock Buns slightly warm with tea, coffee, or hot chocolate.
- Add a little butter while they are still warm for extra richness.
- Store completely cooled buns in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze the cooled buns in a freezer-safe container for up to 2 months.
- Thaw at room temperature and warm briefly in the oven before serving.
- Avoid storing them while warm, as trapped steam can make them soggy.