Description
This easy classic rock buns recipe is a nostalgic British bake, filled with dried fruit and topped with sugar — perfect for teatime and ready in 35 minutes!
Ingredients
225g self-raising flour
100g unsalted butter, chilled and cubed
75g caster sugar
100g mixed dried fruit (sultanas, currants, glacé cherries)
1 medium egg, beaten
2 tbsp whole milk
½ tsp mixed spice (optional)
1 tsp lemon zest (optional)
Demerara sugar, for sprinkling
Instructions
Preheat oven to 200°C (fan) and line a baking tray with parchment paper.
Rub cold butter into flour with fingertips until mixture resembles breadcrumbs.
Stir in sugar, dried fruit, mixed spice, and lemon zest (if using).
Make a well in the center and add egg and milk. Mix with a fork to a stiff dough.
Drop heaped spoonfuls of dough onto tray using two spoons. Leave space between each.
Sprinkle tops generously with demerara sugar.
Bake for 15–20 minutes, until golden and firm to the touch.
Cool on a wire rack (or enjoy warm!).
Notes
Butter must be cold for the best crumbly texture.
Use any dried fruit — or swap in chocolate chips for a twist.
Rock buns are best the same day but can be reheated.
Add extra spice or citrus zest to change up the flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes