Rock Cakes

I gave my KitchenAid a break this week and made a recipe that used the ol’ wrist rakes instead. Rock Cakes were new to me, but I was pleasantly surprised by the effortless steps and nostalgic cinnamon raisin flavor. If made properly, they’ll be soft and easy to fill up on!

Rock Cakes

Rock cakes (also known as rock buns) are a staple with afternoon tea and are aptly named after their rock-like appearance. You might recognize these treats from Hagrid’s hut in Harry Potter books 3, 8, & 11. I was able to trace their history back to the 1800s where the recipe was published in the best-selling book Mrs Beeton's Book of Household Management (coming soon to this home cook’s library!). These raisin-laden biscuits were pushed to the max during WWII by the Ministry of Magic Food because they require less sugar and eggs than more traditional cakes. This eased the burden of wartime rationing. Humble and simplistic, this biscuit/scone hybrid is fun to talk about and a delight to consume!

Occasions: Sunday brunch, afternoon tea, and something to much on during a royal wedding.

Pairings: Earl Grey tea or Scotch Coffee

Components:

2 cups all-purpose flour

1/2 c granulated sugar

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1 stick (8 tablespoons) cold butter, cut into pieces

1 large egg

1/2 c whole milk

1 c raisins

Preheat oven to 350°F. Grease and flour a large cookie sheet. Combine flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl. With your fingertips, rub the butter into the dry ingredients until mixture resembles wet sand.

Beat egg and milk together and pour into the flour/butter mixture. Fold it together using a spatula until the dough is stiff. Fold in raisins. Using an 1/8th cup, drop dough 2 inches apart on the greased/floured cookie sheet. Bake for 25 min. or until bottoms are golden brown, rotating pan midway through baking.

*12 cakes (~2-3 servings)

Slather with Irish butter for an extra treat!