Description
These classic Rock Cakes are spiced, lightly sweetened, and studded with raisins, perfect for a cozy tea time treat. Easy to make with simple ingredients, they have a delightful crumbly texture and a golden brown crust.
Ingredients
Dry Ingredients
- 2 cups self-rising flour, sifted
- 1/2 cup granulated sugar
- 3/4 teaspoon pumpkin pie spice
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- Pinch salt
Wet Ingredients
- 1 egg, beaten
- 2 tablespoons whole milk, plus more if needed
Add-ins
- 1/2 cup raisins
Instructions
- Preheat the oven: Set your oven to 350˚F (175°C) and allow it to fully preheat to ensure even baking.
- Mix the dry ingredients and butter: In a food processor or a large bowl, combine the sifted self-rising flour and butter. Mix in the granulated sugar and all the spices—pumpkin pie spice, nutmeg, cloves, cinnamon—along with a pinch of salt to distribute flavors evenly.
- Add wet ingredients and form dough: Stir in the beaten egg and 2 tablespoons of whole milk. Mix until a sticky dough forms, adding a little extra milk if needed for proper consistency. Fold in the raisins gently.
- Portion the dough: Using a spoon or ice cream scoop, place heaping spoonfuls of the dough onto a baking sheet lined with parchment paper or a silicone mat. Space them about 2 inches apart to allow for spreading during baking.
- Bake the rock cakes: Put the tray in the oven and bake for 15 to 18 minutes or until the rock cakes turn golden brown on top and are cooked through.
- Cool and serve: Allow the cakes to cool on the baking sheet for at least 5 minutes before transferring them to a wire rack. Serve warm or at room temperature, plain or with butter or jam for extra indulgence.
Notes
- Ensure not to overmix the dough to keep the cakes crumbly and tender.
- You can substitute raisins with currants or chopped dried apricots if preferred.
- For a richer flavor, try using melted butter instead of cold butter cut into flour.
- Adjust the milk quantity to get a dough that holds together without being too wet.
- Rock cakes are best enjoyed freshly baked but can be stored in an airtight container for 2-3 days.
