Description
A classic British treat, these Rock Cakes are spiced with warm autumnal flavors and studded with juicy raisins. Perfectly crumbly and baked to a golden brown, they make a delightful snack or tea-time companion.
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
Add-ins
- 1/2 cup raisins
Instructions
- Preheat the oven: Preheat your oven to 350ËšF (175ËšC) to ensure it’s ready for baking the rock cakes.
- Prepare the dough: In a food processor or a large mixing bowl, combine the sifted self-rising flour and butter until the mixture resembles coarse crumbs. Add the granulated sugar and mix well. Then, stir in the 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 is too dry, add a little more milk as needed.
- Form the cakes: Using a spoon or ice cream scoop, place heaping spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart to allow room for spreading.
- Bake: Place the baking sheet in the preheated oven and bake the rock cakes for 15-18 minutes, or until they turn golden brown on top.
- Cool and serve: Remove the rock cakes from the oven and allow them to cool on the baking sheet for at least 5 minutes. Enjoy them plain or serve with butter and jam for an extra tasty treat.
Notes
- Ensure the self-rising flour is fresh for best rising results.
- Adjust milk quantity to achieve a sticky but workable dough consistency.
- Add chopped nuts for extra texture if desired.
- Store leftovers in an airtight container to maintain freshness, best consumed within 2 days.
- These rock cakes freeze well; thaw at room temperature before serving.
