Ingredients:

  • 12 oz (340 g) All-Purpose (Plain) Flour
  • 3 oz (85 g) Granulated Sugar (Caster Sugar preferred)
  • 2 tsp (10 g) Baking Powder
  • 1/2 tsp (3 g) Fine Sea Salt
  • 4 oz (115 g) Unsalted Butter (cold, diced into 1/2-inch cubes)
  • 3.5 oz (100 g) Sultanas or Currants
  • 1 Tbsp tightly packed Lemon Zest (from 1 medium lemon)
  • 4 to 5 fl oz (120 to 150 ml) Milk (Whole Milk or Semi-Skimmed)
  • 1 tsp (5 ml) Vanilla Extract (optional)
  • 1 Tbsp Demerara or Turbinado Sugar (for sprinkling)

Instructions:

  1. Preheat your oven to 400°F (200°C / Gas Mark 6). Line a large baking sheet with parchment paper.
  2. In the large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  3. Add the cold, diced butter to the dry ingredients. Use your fingertips to quickly rub the butter into the flour until the mixture resembles coarse breadcrumbs. Ensure there are still a few pea-sized pieces of butter remaining—this helps with steam and lift.
  4. Stir in the sultanas/currants and the lemon zest until evenly distributed throughout the crumb mixture.
  5. Pour the milk (and vanilla, if using) into the centre of the bowl. Use a knife or a spoon to quickly stir the mixture until it just comes together into a shaggy, wet dough. Do not knead or overwork it; stop mixing the moment all the flour is incorporated. The dough should be sticky and rough.
  6. Using two spoons, scoop mounds of the sticky dough onto the prepared baking sheet. They should be roughly the size of a golf ball. Do not smooth them out; they must look rough and craggy to achieve that signature “rock” appearance. Space them about 2 inches (5 cm) apart.
  7. Sprinkle the tops of the unbaked cakes with Demerara or Turbinado sugar for a lovely crunchy crust.
  8. Bake for 18–20 minutes, or until the rock cakes are beautifully golden brown on top and feel light when gently lifted.
  9. Transfer the cakes immediately to a wire cooling rack. They are best served warm, shortly after baking.