Bero’s Rock Buns is a tasty treat consisting of blending flour, butter, dried fruit, and sugar that is ready in 30 minutes and is great for snacking or having tea.
Try More Bero Recipes:
🧡 Why You’ll Love This Rock Buns Recipe:
- Quick to make, perfect for busy schedules.
- Bursting with fruity sweetness in every bite.
- Offers a comforting taste of nostalgia.
- Versatile for various occasions, from picnics to afternoon tea.
❓ What Is Bero Rock Buns Recipe?
Bero’s Rock Buns is savory delight featuring flour, butter, dried fruit, and sugar, offering a comforting blend of sweetness and texture.
🥛 Bero Rock Buns Ingredients
- 225g (8ozs) Self-Raising flour
- Pinch of salt
- 100g (4ozs) margarine or butter
- 100g (4ozs) mixed dried fruit with peel
- 50g (2ozs) caster sugar, plus extra for sprinkling
- 1 free-range egg
- Milk
🍪 How To Make Bero Rock Buns
- Set the oven temperature to 200°C (400°F) (Gas). Chapter 6. Line two baking sheets with parchment paper and/or grease them.
- Combine the salt and flour, then cut in the butter or margarine until the mixture resembles breadcrumbs or fine sand.
- Toss in the sugar and fruit mixture, then stir to combine.
- Work the milk into the flour mixture gradually until the dough reaches the desired consistency, then add the beaten eggs and mix until the dough is stiff.
- Spoon the mixture onto the baking sheets in rough heaps and bake for 10–15 minutes, or until the tops are golden and the mixture has risen.
- Cool the cakes and buns on a wire rack after dusting them with caster sugar while they are still warm.
- Serve warm or cold.
💭 Recipe Tips
- Don’t overmix the dough; a light hand ensures a crumbly texture.
- Customize with your favorite dried fruits or nuts for variation.
- Adjust milk quantity gradually for desired dough consistency.
- Ensure even baking by spacing buns on baking sheets.
☕ What Pairs Nicely With Rock Buns?
Enjoy Rock Buns with a spread of butter or clotted cream alongside a cup of tea for a cozy treat reminiscent of afternoon tea gatherings.
🎚 How To Store Leftovers Rock Buns?
- At Room Temperature: Preserve leftover rock buns in a suitable bag for up to a week.
- In The Fridge: Keep leftover rock buns in a sealed container for up to 3 days.
- In The Freezer: Freeze leftover rock buns in freezer-safe bags for up to 3 months. Leave to thaw in the fridge before eating.
🥵 How To Reheat Leftovers Rock Buns?
- In The Oven: Warm rock buns in a preheated oven at 350°F for 5 to 10 minutes until warmed.
- In The Microwave: Heat rock buns in a microwave-safe plate on high for 1 to 2 minutes until warm.
FAQs
What is the difference between a rock bun and a scone?
Rock bun dough is stiffer, handled more roughly, yielding a crumblier texture, while scone dough is softer, resulting in a lighter, fluffier texture.
Which flour is good for rock buns?
Self-raising flour is ideal for rock buns, providing the necessary lift and structure for their crumbly yet tender texture.
Why are my rock buns soft?
Your rock buns may turn out softer when made with margarine due to its higher water content and different texture.
Why are my rock buns dry?
Your rock buns can become dry if too much liquid is added to the dough, upsetting the balance and texture of the recipe.
Try More Bero Recipes:
Bero Rock Buns Nutrition Facts
Amount Per Serving
- Calories 374
- Total Fat 20g
- Saturated Fat 6.2g
- Total Carbs 46g
- Sodium 130mg
- Net Carbs 45g
- Dietary Fiber 1g
- Total Sugars 29g
- Protein 6g
Bero Rock Buns
Description
Bero’s Rock Buns is a tasty treat consisting of blending flour, butter, dried fruit, and sugar that is ready in 30 minutes and is great for snacking or having tea.
Ingredients
Instructions
- Set the oven temperature to 200°C (400°F) (Gas). Chapter 6. Line two baking sheets with parchment paper and/or grease them.
- Combine the salt and flour, then cut in the butter or margarine until the mixture resembles breadcrumbs or fine sand.
- Toss in the sugar and fruit mixture, then stir to combine.
- Work the milk into the flour mixture gradually until the dough reaches the desired consistency, then add the beaten eggs and mix until the dough is stiff.
- Spoon the mixture onto the baking sheets in rough heaps and bake for 10–15 minutes, or until the tops are golden and the mixture has risen.
- Cool the cakes and buns on a wire rack after dusting them with caster sugar while they are still warm.
- Serve warm or cold.
Notes
- Don’t overmix the dough; a light hand ensures a crumbly texture.
Customize with your favorite dried fruits or nuts for variation.
Adjust milk quantity gradually for desired dough consistency.
Ensure even baking by spacing buns on baking sheets.