Rock Cakes
Craggy fruit-studded teacakes, golden outside and tender within — Britain's no-fuss teatime treat.
- Total
- 35 min
- Serves
- 4
Britain's craggy little teacakes: a quick scone-like dough studded with dried fruit, dropped in rough mounds and baked until golden and craggy outside, soft within. Rock cakes are named for their rugged shape, not their texture — they're tender and lightly sweet. A wartime favorite, they remain teatime comfort with minimal fuss.
Ingredients
- 225g Self-raising Flour
- 75g Caster Sugar
- 1 tsp Baking Powder
- 125g Butter
- 150g Dried Fruit
- 1 Eggs
- 1 tbs Milk
- 2 tsp Vanilla Extract
Instructions
- Preheat oven to 180C/350F/Gas 4 and line a baking tray with baking parchment.
- 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.
- In a clean bowl, beat the egg and milk together with the vanilla extract.
- 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 really need it to make the mixture stick together.
- Place golfball-sized spoons 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.
- Bake for 15-20 minutes, until golden-brown. Remove from the oven, allow to cool for a couple of minutes then turn them out onto a wire rack to cool.
Nutrition (per serving)
- Calories
- 360
- Protein
- 4.5 g
- Fat
- 18 g
- Carbs
- 45 g
Adapted from bbc.co.uk. Rewritten and re-photographed by MealIdeas.
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