Ingredients
Method
- Prepare the oven and pan. Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.
- Rub in the margarine. Add the cubed margarine to the flour. Using your fingertips, rub the margarine into the flour, lifting the mixture as you work, until it resembles coarse crumbs.
- Add the dry ingredients. Stir in the sugar, baking powder, salt, and allspice until evenly combined.
- Mix the wet ingredients. In a small bowl, lightly beat the egg with the milk.
- Bring the dough together. Pour the egg and milk mixture into the dry ingredients and stir until mostly combined.
- Add the raisins. Fold in the raisins and gently mix just until a soft dough forms. Don't overmix.
- Portion the buns. Drop heaping spoonfuls of dough onto the prepared baking sheet, leaving some room between each one. Don't smooth the dough. If using maraschino cherries, gently press half a cherry into the top of each bun.
- Bake. Bake for 20 to 25 minutes, or until the rock buns are golden brown.
- Cool. Transfer to a wire rack and allow to cool slightly before serving.
Nutrition
Notes
- Keep the margarine cool while rubbing it into the flour. Using your fingertips helps prevent it from getting too warm.
- Mix only until the dough comes together. Overmixing can make the rock buns dense.
- Don't smooth the portions of dough. Their rough, uneven shape gives rock buns their classic rocky appearance.
- Currants can be used instead of raisins.
- Maraschino cherries are optional. If using them, add half a cherry to the top of each bun before baking.
- Store cooled rock buns in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Recipe Printed From ThisBagoGirl.com
