Do you ever just feel like a good, old-fashioned feed? One where you don’t have to worry about being on-trend = dairy-free, grain-free, and refined sugar-free? Still, what you’re baking is fresh, preservative-free, and feels your house with the most delicious smells?
Hands up over here!
These Rock Buns were just what I was feeling like to fit that bill. Something dead easy to make, and plenteous so you can share the love. My four children were going to my parents’ house the next day, and I also wanted to pack some goodies for them to take along. They eat a lot! My parents are generous and happy to feed my kids all day, but I try to make an effort to chip in…
My second youngest daughter and I placed all the ingredients in a large mixing bowl, got the beaters out and briefly mixed them together. We added a little milk at a time so that the mixture didn’t become too wet. It was a similar consistency to scone dough, and in hindsight, it is probably advisable to rub the butter into the flour first (like you do with scones). Then add the other ingredients and mix together, finally adding small amounts of milk at a time to combine.
I say this because when I was placing my tray of Rock Buns in the oven I noticed little chunks of butter not combined. I was concerned these chunks would melt and spread out on the tray, but as it turned out they didn’t and the buns turned out all good. I don’t know if I just fluked it, so if you want to cut corners like I did let me know if it worked for you also! Enjoy 🙂
- 2½ cups self-rising (self-raising) flour
- 5oz. (140 grams) butter
- 2 eggs
- ¾ cup sugar
- 1 small cup sultanas
- Pinch of salt
- Milk, as needed
- Mix all ingredients together with enough milk.
- Place spoonfuls on a lined baking tray.
- Bake quickly (400F/205C) in the oven for 5-7 mins.