Traditional Rock Cakes

Nutrition Facts (per serving)
190 Calories
8g Fat
27g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 190
% Daily Value*
Total Fat 8g 11%
Saturated Fat 5g 25%
Cholesterol 36mg 12%
Sodium 277mg 12%
Total Carbohydrate 27g x%
Dietary Fiber 1g 5%
Total Sugars 11g
Protein 3g
Vitamin C 0mg ii%
Calcium 102mg 8%
Iron 1mg seven%
Potassium 135mg iii%
*The % Daily Value (DV) tells yous how much a nutrient in a nutrient serving contributes to a daily diet. 2,000 calories a twenty-four hour period is used for general nutrition advice.

(Nutrition data is calculated using an ingredient database and should exist considered an guess.)

Despite the name that seems a fiddling uninviting, rock cakes are but the easiest British baked good to make, and they're delicious, likewise.

Named for their shape and pebbly-looking surface, they are likewise known as rock buns, depending on where y'all alive in the U.k.. They were especially pop during World War II because they required less sugar and fewer eggs than traditional block recipes; they were a adept baking project during rationing.

Rock cakes are made from a simple dough made of self-ascent flour, baking powder, butter, sugar, milk, and egg is studded with stale fruit, rolled into balls, and baked. Sometimes oatmeal is added.

Children enjoying getting their hands doughy and shaping the cakes, and may like that they're i of Harry Potter's favorite treats.

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"These succulent little sweet biscuits are very fast and easy to make, and work with whatsoever dried fruit you have on hand. I loved the delicate, sandy texture. I used dried blueberries, cranberries, and cherries, along with the currants. Next fourth dimension I'll be sure to add lemon zest for a bright note." —Danielle Centoni

Traditional Rock Cake Tester Image

  • viii ounces (225 grams) cocky-rising flour

  • 1 teaspoon baking powder

  • 1/2 cup (110 grams) unsalted butter, at room temperature, cut into pieces

  • 1/4 cup (55 grams) sugar

  • 1/2 cup (110 grams) mixed dried fruit

  • six tablespoons (55 grams)currants

  • 1 large egg

  • i to three tablespoons milk

  • Demerara sugar, for sprinkling, optional

  1. Gather the ingredients.

    The Spruce Eats / Julia Hartbeck

  2. Preheat the oven to 350 F/175 C. Lightly grease ii baking sheets or line with parchment newspaper.

    The Spruce Eats / Julia Hartbeck

  3. Sift the flour and baking pulverisation into a large bowl.

    The Spruce Eats / Julia Hartbeck

  4. Add together the softened butter and lightly rub together with your fingertips until the mixture resembles fine breadcrumbs.

    The Spruce Eats / Julia Hartbeck

  5. Add together the saccharide and dried fruit and mix so all ingredients are well incorporated.

    The Spruce Eats / Julia Hartbeck

  6. Make a well in the center of the mixture, add the egg and 1 tablespoon of the milk, and whisk with a fork to combine. Mix the dry out ingredients into the egg mixture to create a potent dough. If the mixture is notwithstanding dry, add milk, 1 tablespoon at a fourth dimension, until the dough holds together.

    The Bandbox Eats / Julia Hartbeck

  7. Separate the mixture into 12 mounds (about 1/4 cup each) and space evenly on the baking sheets. Sprinkle with demerara sugar, if using.

    The Bandbox Eats / Julia Hartbeck

  8. Broil in the preheated oven for 15 minutes or until aureate brown and well risen. The rock cakes should be business firm to the touch. Enjoy!

    The Spruce Eats / Julia Hartbeck

Recipe Variations

  • Dried cranberries make a good addition, as do a few chopped nuts, a teaspoon of beloved, or some chocolate chips.
  • You can likewise add together a teaspoon of what the British telephone call mixed spice; the closest substitute would be pumpkin pie spice.
  • Try adding the zest of a lemon, lime, or orange to brighten the flavor.

How to Store Stone Cakes

  • Rock cakes will keep up to 3 days if well wrapped in foil or in an airtight container.
  • You can freeze them as you would scones for up to 3 months, wrapped in foil and stored in a attachment-topped freezer pocketbook. Reheat in a depression oven or defrost in the refrigerator overnight.

What's the Difference Between Rock Cakes and Scones?

Stone cakes definitely expect like scones, but these ii baked appurtenances are dissimilar. Stone block dough is stiffer, and the cakes are smaller, rolled into balls, and dropped like a cookie onto a blistering sheet. Scone dough is gently patted or rolled out and and then cut into shape earlier baking, which takes place at a higher temperature than rock cakes.

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