Britannia Rock Cakes

Britannia Rock Cakes

Britannia Rock Cakes

Rock cakes, they totally rock! I just had to give these white chocolate, blueberry and raspberry rock cakes a name that was rock n roll enough for them, something as British as the colours of our awesome flag that they’re based on: so I’ve dedicated them to our Lady Britannia (she of trident, helmet and shield)!

For a quick, easy bake, rock cakes are perfect. They’re rustically home-made yet light and lovely under that stony exterior.

I baked the first batch of these Britannia rock cakes over the weekend for a little afternoon tea get together, that batch got polished off pretty quick I can tell you!

Normally rock cakes are made with dried fruit, I’ve given them a bit of a Union flag makeover with white chocolate, blueberries and red raspberries, and they taste all the better for it!

I was inspired for this recipe from a scone I bought from a bakery in St Andrews, Scotland: a Duke of Cambridge scone, a scone dedicated to Prince William with the same combination of white choc, blueberries and raspberries.

I was going to try to recreate the scone, then in a moment of genius I though a rock cake would be a fun alternative: I was right!

Britannia Rock CakesRock cakes are a little forgotten about these days, with far more glamorous fare to be had. I remember baking them in Home Economics class at school, that is how retro these buns are! 

I hope my makeover gives them the charm they deserve, they really are a tasty bake. Like a cross between a scone and a sponge cake, the dough/batter is made by rubbing the flour and butter together just like scones but an egg keeps everything light, soft, and wonderful. 

Britannia Rock Cakes

Britannia Rock Cakes

Britannia Rock Cakes

This rock cake recipe is based on a recipe by Dan Lepard and unashamedly inspired by the scones at Gorgeous, Bell St, St Andrews, Scotland.

Use frozen fruit if you can, their robustness works better for mixing.

Preheat oven to 180ºc / gas 4 / 350ºf and line a large baking sheet or two smaller ones with parchment (makes 8)

  • 225 g plain flour
  • 2 tsp baking powder
  • 75 g caster sugar
  • 125 g unsalted butter, cubed
  • 1 free-range egg
  • 25 ml milk
  • pinch salt
  • 1 tsp vanilla extract
  • 100 g white chocolate chopped into small pieces
  • 60 g frozen blueberries
  • 50 g frozen raspberries

Chop the white chocolate and set aside, measure out the frozen fruit then pop back into the freezer while you prepare the batter.

Sift the flour and baking powder into a mixing bowl, stir in the caster sugar then rub in the butter with your fingertips until it all resembles breadcrumbs.

Add the chopped chocolate and the frozen fruit, squishing the raspberries a little with your fingers to break them up a bit.

Beat the egg with the milk, salt and vanilla then add it to the ‘crumbs’, stirring gently to bring it all together.

Gently mix to form a stiff dough, don’t overwork it, adding a spot more milk if it needs it.

Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread. 

Bake for 15 – 20 minutes until lightly golden (mine are a touch too golden, the Aga scalded my white chocolate chunks somewhat!).

Leave to cool on the tin for a few minutes then cool on a wire rack.

Devour as fresh as possible, while the exterior still has some crispness to it: heaven!

Britannia Rock Cakes

Britannia Rock Cakes
White Chocolate, Raspberry and Blueberry Rock Cakes.
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Ingredients
  1. 225 g plain flour
  2. 2 tsp baking powder
  3. 75 g caster sugar
  4. 125 g unsalted butter, cubed
  5. 1 free-range egg
  6. 25 ml milk
  7. pinch salt
  8. 1 tsp vanilla extract
  9. 100 g white chocolate chopped into small pieces
  10. 60 g frozen blueberries
  11. 50 g frozen raspberries
Instructions
  1. Preheat oven to 180ºc / gas 4 / 350ºf and line a large baking sheet or two smaller ones with parchment (makes 8)
  2. Chop the white chocolate and set aside, measure out the frozen fruit then pop back into the freezer while you prepare the batter.
  3. Sift the flour and baking powder into a mixing bowl, stir in the caster sugar then rub in the butter with your fingertips until it all resembles breadcrumbs.
  4. Add the chopped chocolate and the frozen fruit, squishing the raspberries a little with your fingers to break them up a bit.
  5. Beat the egg with the milk, salt and vanilla then add it to the ‘crumbs’, stirring gently to bring it all together.
  6. Gently mix to form a stiff dough, don’t overwork it, adding a spot more milk if it needs it.
  7. Spoon eight even-sized heaps onto your lined baking sheet, leaving room between each as they spread.
  8. Bake for 15 – 20 minutes until lightly golden.
  9. Leave to cool on the tin for a few minutes then cool on a wire rack.
Notes
  1. Use frozen fruit if you can, their robustness works better for mixing.
  2. Devour as fresh as possible, while the exterior still has some crispness to it: heaven!
Adapted from Dan Lepard
Adapted from Dan Lepard
Vagabond Baker http://vagabondbaker.com/
Britannia Rock Cakes

When was the last time you ate a rock cake? Do you like the sound of these?

By Rachel A Davis

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10 Responses

  1. Choclette says:

    I love rock cakes and make them quite regularly – with dark chocolate and sometimes apple. But your Britannia version sounds fantabulicious, so I’ve bookmarked and will give them a whirl sometime.
    Choclette recently posted…Raspberry Syllabub with Chardonnay Vanilla BiscuitsMy Profile

  2. Not sure I’ve ever tried rock cakes Rachel but these sound just scrumptious and actually seem really simple! So actually if we use frozen veg, this could almost be a store cupboard recipe! must make these – it’ll have to be in line after the nut triangles ☺
    Shikha (whywasteannualleave) recently posted…Inside our luxury private pool villa in Bali at The Kayumanis Resort, JimbaranMy Profile

    • Rachel Davis says:

      Haha, yes, bake them Shikha! They are super easy compared to the nutty triangles: just a rub and a dollop! I now have a freezer in my van so, in theory, I can buy the occasional bag of frozen fruit for these store cupboard beauties!

  3. Gin says:

    It looks yummy ! Thanks for sharing this recipe with us. I’ve never thought about adding dry fruits, but it’s an awesome idea !
    Gin recently posted…Ravenglass, the only coastal village of the Lake DistrictMy Profile

    • Rachel Davis says:

      You are welcome Gin! They are so tasty and easy to prepare with no need for fancy kitchen gadgets, fresh or dried fruit is great in Rock Cakes!

  4. they look so delicious!
    Traveling Rockhopper recently posted…Falkland Islands – CormorantMy Profile

  5. These look fab Rachel – I love the twist on the dry fruit. I used to love rock cakes but haven’t had one for years so I’ll have to give these a go!
    thegrownupgapyear recently posted…Kingston and the rise of the pop-upMy Profile

    • Rachel Davis says:

      Get baking Emily! You’ll love them! I currently (not currently) have an other batch in the Aga, making them for the people who own the house for when they return.
      I haven’t eaten one for years either, they need a comeback!

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