These are also known as rock buns
Makes 16
Prep Time
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Few would have expected a pastry born out of strict rationing could grow into one of the most beloved recipes of all time. A cross between a scone and a biscuit, rock cakes make for a great morning treat especially when paired with coffee or tea. Try our recipe which studs the interior with dried fruit, giving the mini dessert a burst of sweetness without overpowering the simple yet fragrant dough itself.


  • 2 cups self-raising flour
  • 1 tsp baking powder
  • ½ tsp each cinnamon and nutmeg
  • 90 g butter, chopped
  • ½ cup caster sugar, plus 1 tablespoon extra
  • ¼ cup chopped dates
  • ¼ cup sultanas
  • ½ cup milk
  • 1 egg, lightly beaten

Preheat oven to hot, 200 C. Lightly grease and line an oven tray with baking paper.


Sift flour, baking powder and spices into a bowl. Using fingertips, rub in butter until mixture resembles breadcrumbs. Stir in sugar and fruit.


Make a well in the centre of the mixture and add combined milk and egg, mixing to form a soft, sticky dough.


Place heaped tablespoonfuls of mixture on tray. Bake for 12-15 mins, until golden. Transfer to a wire rack to cool completely. Store in an airtight container.

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