Old-Fashioned Rock Cakes, a delicious British recipe that is perfect for an afternoon tea party. Soft, crumbly and buttery and packed with dried fruit, these classic rock cakes or rock buns are a timeless family-favourite treat that has been loved for generations.
Quick to bake and inexpensive, rock cakes go back to the Victoria era, although they gain even more popularity during the World War II, when they were promoted as an easy bake with minimal ingredients.
The rock cakes, also knows as rock buns quickly became very popular and often found at school bake sales or afternoon parties as a delicious sweet treat for families.
Nowadays, old-fashioned recipes do seem to make a comeback, and this recipe is just perfect if you fancy getting the kids involved in the kitchen, or you need a quick and easy treat with little prep and effort.
Simple and rustic, there is no need to go for the perfect shape, it's what makes them unique. Unlike what the title might suggest, they are not actually rock-hard, but rather soft and very short.
They are a cross between a fruit scone and an American shortcake, and can be served with extra butter or cream, jam or just on their own, they really are delicious! Why not add them to your Afternoon Tea Party Menu?
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- flour - I used selft-raising flour, if you use plain flour, increase the baking powder to 2 teaspoons
- butter - make sure it's cold from the fridge for the best texture, I like using salted butter to balance out the sweetened of the dried fruit and added sugar
- sugar - you can go for granulated or caster sugar
- dried fruit - I had some dried currants around, but you can also use sultanas or raisins, chopped dried apricots, prunes or dates, or mixed dried fruit
- egg - it's the binding agent that makes the dough come together
- milk - to loosen the batter
- baking powder - for a light and airy texture
Step-by-step photos and instructions
- in a large mixing bowl, sift the flour, add the butter cut into cubes, and use your fingertips to rub the flour and butter together until the mixture resembles breadcrumbs
- add the sugar, baking powder and dried fruit, and mix them well
- in a small bowl or ramekin, use a fork to beat the egg, add the milk and mix well
- combine the wet ingredients with the dried ingredients
- line a baking tray with non-stick paper, and use a 2 spoons to drop rough scoops onto the tray
- bake in the preheated oven at 180 degrees Celsius (350 Fahrenheit) for 18-20 minutes
Expert tips
Use cold butter for this recipe, it creates the crumbly texture and makes the cakes crispy on the outside, but wonderfully soft and crumbly on the inside.
You can sprinkle extra sugar over the cakes before baking, that will help with an extra crispy texture, although this step is optional.
For an egg-free version, you can replace the egg with a ripe mashed banana, that will add extra sweetness to the cakes, and give them a good lift too - make sure the banana is well ripe tough, just like you'd use for a banana bread.
Recipe FAQs
It is likey that the ratio dry ingredients to wet ingredients was not right. Add another splash of milk if necessary to get the right consistency.
It is best to store the rock cakes in an airtight container at room temperature, they will keep well for days.
Yes, you can freeze them baked or unbaked. If they are unbaked, freeze them individually first, then once they are frozen solid, you can add them to a freezer bag and freeze them together.
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Old-Fashioned Rock Cakes
Ingredients
- 225 g self-raising flour ( 1 ¾ cups)
- 100 g cold butter, cut into cubes (½ cup)
- 1 teaspoon baking powder
- 75 g dried currants (½ cup)
- 1 large egg
- 2 tablespoon full-fat milk
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We'll email this post to you, so you can come back to it later!
Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- Line a baking tray with nonstick paper.
- In a large mixing bowl, sift the flour, add the butter and use your fingertips to rub the butter and flour together until the mixture resembles breadcrumbs.
- Add the sugar, baking powder and currants, and mix well.
- In a small bowl or ramekin, crack the egg and use a fork to beat it well, then add the milk and mix.
- Combine the wet ingredients with the dry ingredients.
- Use 2 spoons to drop scoops onto the tray, no need to shape them nicely.
- Bake for 18-20 minutes until golden.
- Remove the tray from the oven, and transfer the cakes onto the cooling rack to cool down completely.
Video
Notes
- Use cold butter for this recipe, it creates the crumbly texture and makes the cakes crispy on the outside, but wonderfully soft and crumbly on the inside.
- You can sprinkle extra sugar over the cakes before baking, that will help with an extra crispy texture, although this step is optional.
- For an egg-free version, you can replace the egg with a ripe mashed banana, that will add extra sweetness to the cakes, and give them a good lift too - make sure the banana is well ripe tough, just like you'd use for a banana bread.
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