The thing about rock cakes is that they should look like little rocks, but not taste or bite like one! Luckily, with this Test Kitchen recipe, you can be assured of golden biscuits with a scone-like interior. Rock cakes are a classic treat to enjoy with a steaming hot cup of tea. A cross between a biscuit and a scone, they’re easy and quick to make. We’ve studded ours with sultanas as well as dates for some extra sweetness.
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Ingredients
Method
Preheat oven to hot, 200°C. Lightly grease and line an oven tray with baking paper.
Sift flour, baking powder and spices into a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and fruit.
Make a well in the centre of the mixture and add combined milk and egg, mixing to form a soft, sticky dough.
Place heaped tablespoonfuls of mixture on tray. Bake for 12-15 minutes, until golden. Transfer rock cakes to a wire rack to cool completely.
Test Kitchen tip
Rock cakes are not scones, but they are related. Don’t overcook the rock cakes as they firm up as they cool. When they look brown and firm-ish, give one a gentle push and, if it slides on the oven tray, they’re all done.
Storing rock cakes
The biscuits are best enjoyed on the day they are made. Store any uneaten ones in an airtight container.
