Description
Classic British Rock Cakes are lightly spiced, crumbly, and studded with juicy raisins. These easy-to-make, rustic baked treats deliver a perfect balance of warmth from cinnamon and nutmeg with a tender crumb, ideal for teatime snacks or a cozy breakfast.
Ingredients
Scale
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
- 1/2 cup raisins
Instructions
- Preheat the oven: Preheat your oven to 350˚F (175˚C) to ensure it’s hot and ready when the dough is formed.
- Prepare the dough: In a food processor or a large mixing bowl, combine the sifted self-rising flour and cold butter until the mixture resembles coarse crumbs. Stir in the granulated sugar, pumpkin pie spice, ground nutmeg, ground cloves, cinnamon, and a pinch of salt. Add the beaten egg and 2 tablespoons of whole milk, mixing until a sticky dough forms. If the dough feels too dry, add a bit more milk, 1 teaspoon at a time.
- Form the cakes: Using a spoon or an ice cream scoop, take heaping spoonfuls of the dough and place them onto a baking sheet lined with parchment paper. Space the dough portions about 2 inches apart to allow for spreading during baking.
- Bake the rock cakes: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the rock cakes are golden brown on top and firm to the touch.
- Cool and enjoy: Remove the rock cakes from the oven and let them cool on the baking sheet for at least 5 minutes before transferring to a wire rack. Serve warm or at room temperature, plain or with butter and jam as desired.
Notes
- Ensure the butter is cold for a crumbly texture.
- Add milk gradually to reach the right dough consistency.
- Use parchment paper to prevent sticking and ease cleanup.
- You can substitute raisins with currants or chopped dried apricots.
- Store leftover rock cakes in an airtight container for up to 3 days.
