No matter how hard you try, it is impossible to make a rock bun look pretty or beautiful in anything other than a knobbly, rugged way. However, eaten about 10 minutes after they’ve come out the oven, these might be the most delicious bakes ever.
Like a mixture of all the best elements of a cake, scone and biscuit, these are soft, crumbly with a thin crusty exterior and packed with juicy raisins.
If I haven’t all ready won you over, these take less than 10 minutes to get into the oven and only require the most basic of store cupboard items. A very handy recipe to have up your sleeve should you need some home baking ready at very short notice. (NB. I can’t imagine what scenario that might be...bandits turning up threatening you with evil deeds unless you can produce some cakes in under 30 minutes? Could happen.....)
These are best eaten on the day of baking, and within an hour or two of baking if possible. Shouldn’t be too hard! It’s amazing how something so easy to make can get people so excited – these, more than anything else I’ve made had my family clamouring round the tin as soon as I took the lid of and, whereas normally they all wait for a cup of tea before tucking in, these were enjoyed as an aperitif to afternoon tea!
200g self raising flour
75g unsalted butter, cold
75g caster sugar
1-2 tablespoons milk
Preheat oven to 180°C/ fan oven 160°C/350°F/Gas mark 4.
Line a baking sheet with baking paper.
Place the flour in a bowl and add the butter in cubes.
Rub the butter into the flour until it resembles bread crumbs. I did this in my stand mixer.
Stir in the caster sugar and the raisins.
Add the egg and mix.
Add enough milk until you have a stiff dough. It mustn’t be too wet i.e. you’re not aiming for a cake batter, more a biscuit dough texture.
Spoon into nine equal heaps on the baking tray – try to make them as uniform in size as possible.
Bake for 15-20 minutes or until a skewer inserted comes out clean.
Leave to cool on a wire rack.
Bask in the glory of the wonderful thing you have created.