This is probably one of the most frequently baked goodies in our house growing up. It was always so quick and easy to make that whenever we had a little sweet tooth, we would whip this out in 30 minutes and munch on them over the next few days.
I remember when I was a young teen, my school was having a fair on a weekend and I really wanted to go. It was exciting to see your friends in a non-academic setting and since we wore uniforms in school, being in normal clothes with friends was a way for us to show off our personalities. Earlier that day I asked my mom if we could make these rock buns and she hadn’t answered me but later when I asked to go to the fair, she said I had to choose between baking up these little pieces of goodness and seeing my friends. Since she never let me go anywhere, anyways, I opted for baking. I guess I felt that it was a rhetorical question? Who knows but this was the decision I made. That evening when everyone was out having a good time, playing games, and socializing, I was curled up on the couch (crying) with my rock buns and a hot cup of black tea.
Does anyone feel sad reading this story? Ooohhh the memories of those awkward, emotional, and uncontrollable years of your prime. Thank goodness that part of my life is over.
Let’s talk a little about these rock buns and what they are all about.
RAISIN ROCKS (ROCK BUNS)
Rock buns, also known as rock cakes (I love calling them raisin rocks) require fewer ingredients than a typical cake and for that reason, during World War II, this recipe was promoted during the time when food was being rationed. When COVID-19 hit, this was the first thing I baked when food was flying off the shelves, and yeast and flour were hard to find.
While the name doesn’t sound the most appetizing, these are actually really delicious. They have a rough, hard-to-the-touch exterior resembling that of a rock due to their freeform shape but they are soft and moist on the inside and very satisfying to eat. The texture is similar to that of a scone and they pair well with a cup of hot tea or coffee or even a glass of cold milk.
Let’s talk about a few of the ingredients:
Ingredients and Substitutions:
Flour – I have seen some recipes call for self-rising flour but I have always used all-purpose flour since the recipe will use baking powder as a leavening agent. You can totally use self-rising flour along with the baking powder but you will get more rise out of your cakes. I think all-purpose flour is always on hand so it’s definitely quicker to grab and put this recipe together.
Butter – I always say that if a recipe has few ingredients the quality of the ingredients makes a huge difference. Using real butter of good quality will yield the most delicious buns. Don’t skimp here. I usually use salted butter but you can use unsalted butter and add a pinch of salt into the ingredients.
Sugar – I have always made this using white sugar but you can use packed brown sugar for deeper flavor. I have always stuck to white sugar because it has always been a simple, what you have on hand type recipe.
Baking Powder – I get asked all the time if you can use baking soda instead and you can but you will need something to activate the baking soda so that it performs like you expect. You can use a splash of lemon juice or a bit of cream of tartar. But if you are going to go to all that trouble then just use grab some baking powder at the store since baking soda and cream of tartar = baking powder anyways.
Milk – This acts as the liquid that helps to hold it all together so milk itself is optional. You can use water or any variation of milk such as whole milk, skim milk or even heavy cream.
Eggs – This is going to bind everything together. I have never made it without the egg so I am not sure what the results will look like without the egg so as for now this is a staple.
Vanilla – will add some flavor to the whole thing and like I said before, when you are using few ingredients then quality matters. Use real vanilla. I promise ti will be worth it.
Raisins – Now here is where you get to have fun. You can change this up by using chocolate chips, nuts, other dried fruit like currants, dried cranberries, or orange peel.
Other Spices – You can add other spices to the recipe like cinnamon, nutmeg, cloves, cardamom, or anything you like to make the flavor yours.
Give it a shot and let me know how they turn out and what substitutions you made.
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Raisin Rocks (Rock Buns)
Description
These delicious tea cakes resemble a scone in texture and are slightly sweet and satisfying. Perfect with a cup of hot tea or coffee to get your morning started right.
Ingredients
Instructions
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Grease or line a large cookie sheet and set it aside.
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In a bowl, mix together flour and baking powder.
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Add softened butter to the flour mixture and rub together with your fingers until a breadcrumb-like texture is formed.
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Add sugar and raisins and mix until incorporated.
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Create a well in the center of your mixture and add the beaten egg, vanilla, and 1 tbsp. milk and combine with a fork.
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If the mixture is dry and hot holding together add milk 1 tablespoon at a time until the mixture holds together but is not wet and sticky.
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Divide into about 8 cakes and drop onto the prepared cookie sheet.
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Bake for 15-18 minutes or until golden brown, in a preheated oven at 350 degrees. They will be hard on the outside.
Note
- Using a silicone liner to line your pan is the best way to prevent the bottoms from getting too brown. If you don't have a silicone liner then very lightly great the pan or use parchment.
- Store in an airtight container for about 3 days or refrigerate for 7 days. These can be frozen for up to 3 months.
- Feel free to use other dried fruit, or nuts, chocolate chips, citrus zest, or spices to create delicious variations.
