Preheat the oven to 220°C/ 200°C fan/ gas mark 7/ 425°F
Grease the baking trays if you aren’t using a liner, otherwise put the liners on the trays
Zest the lemon.
For the Rock Buns - all-in-one method:
Put all the ingredients except the dried fruit into a large bowl or food processor. Process or beat vigorously until thoroughly combined and smooth(Butter, flour, sugar, spice, lemon zest, egg, milk)
Add the dried fruit and stir in with a spoon or fork
Put the mixture in small heaps onto the baking trays. A teaspoongul is about right
Cook for 12-15 minutes until brown on top
Remove from the oven and leave on the tray for 5 minutes. Move the Rock Buns to a wire cooling rack until ready to eat
For the Rock Buns - all-in-one method:
Put the butter and flour in a large bowl and rub the butter into the flour until all the butter is mixed in
To rub in, have your palms up and move your thumbs over fingers from the little fingers inwardsThe mixture will resemble breadcrumbs when you’ve finished
Add the caster sugar, spice, lemon zest, currants and peel to the flour and butter mixture and stir in well
Beat the egg with a fork in a basin. Add the milk and beat again
Add this mixture to the dry ingredients and mix to a dough, which will be fairly firmUse your hands or the fork
Using a teaspoon put the mixture in small heaps onto the baking trays. A heaped teaspoon is about right
Cook for 12-15 minutes until brown on top
Remove from the oven and leave on the tray for 5 minutes. Move the Rock Buns to a wire cooling rack until ready to eat
Notes
Utensils you will need if making by hand:
Large bowl
Small basin
Teaspoon
Fork
Grater or lemon zester
2 baking trays with liners or use butter to grease them
Weighing scales
Measuring spoons (teaspoon and tablespoon)
Storage:
Rock buns will keep up to a week in an airtight container in the fridge, but are best eaten within 3-4 days.