There’s something timeless about Bero’s Rock Buns — rough little heaps, golden outside, soft and sweet inside. No fuss, no fancy tricks — just old-fashioned, honest baking that’s ready in under half an hour.
This is the kind of baking that smells like childhood kitchens and tastes like tea-time done right.
Why These Rock Buns Work So Well
It’s about texture.
You rub cold butter into flour so you get that tender crumb — a little rugged, a little rustic, but never dry.
The sugar melts into little pockets of sweetness, the dried fruit gives bursts of chew, and the milk just binds it all without making it heavy.
You’re aiming for rough heaps, not neat scoops — the craggier they are, the better they bake.
Ingredients (And Why They Matter)
- Self-Raising Flour: Built-in lift. No need for extra baking powder — it gives the buns that soft, slightly springy crumb.
- Butter or Margarine: Cold and diced — rub it in for those tender pockets.
- Mixed Dried Fruit with Peel: Chewy little pops of sweetness and tang. Peel adds a tiny zing that cuts the richness.
- Caster Sugar: Sweet, but fine enough to blend easily into the dough.
- Egg: Richness and binding power in one.
- Milk: Just enough to pull the dough together — it should be stiff, not wet.
How to Make Bero Rock Buns
1. Prep Your Oven and Tray
Crank your oven to 200°C (400°F), Gas Mark 6.
Line a baking sheet with parchment or give it a good greasing.
Pro Tip: A hot oven and a cold dough give you the best lift.
2. Rub the Butter Into the Flour
In a big bowl, toss together 225g self-raising flour and a pinch of salt.
Drop in 100g butter or margarine, diced up small.
Rub it in with your fingertips until it looks like breadcrumbs.
Pro Tip: Lift the mix high as you rub to keep it light.
3. Stir in the Fruit and Sugar
Mix through 100g dried fruit and 50g caster sugar.
Make sure the fruit’s well distributed so every bun gets its share.
4. Bring It Together
Beat 1 egg with a splash of milk.
Pour it into the dry mix a little at a time, stirring gently until you’ve got a stiff, rough dough.
Pro Tip: Stop as soon as it holds together — no kneading, no smoothing.
5. Shape the Buns
Spoon rough heaps onto your baking tray.
Don’t flatten them — the rugged tops catch the heat and go gorgeously golden.
6. Bake It
Slide them into the oven for 10–15 minutes.
You’re looking for golden tops and a firm, risen body.
Cool slightly on a wire rack, then dust with a little extra caster sugar while still warm.
Common Mistakes and How to Fix Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Buns too tough | Overmixed dough | Mix just until it comes together |
| Dry and crumbly | Too little milk | Add a splash more next time |
| Flat buns | Oven not hot enough | Always preheat to full 200°C |
What to Serve With Rock Buns
- A hot mug of tea — classic and unbeatable.
- Clotted cream and jam — rich and indulgent.
- Honey drizzle — sticky, sweet, and irresistible.
- Fresh berries — for a little brightness against the richness.
How to Store and Reheat Rock Buns
- Room Temperature: Keep in an airtight tin for up to 3 days.
- Freezer: Wrap individually and freeze for up to 3 months.
- Reheating:
- Oven: 5 minutes at 180°C (350°F).
- Microwave: 10–15 seconds — just to warm through.
A Quick Bite of History
Rock buns were a staple of wartime Britain — fast, filling, and made with simple, ration-friendly ingredients. They were the treat that kept morale high when luxury was hard to come by.
Try More Bero Recipes:
Bero Rock Buns
Description
Bero’s Rock Buns are a delicious quick treat, made by blending flour, butter, dried fruit, and sugar, baked until golden. Perfect for tea time or snacking!
Ingredients
Instructions
- Preheat the oven to 200°C (400°F). Line or grease two baking sheets.
- In a bowl, sift the flour and salt, then rub in the butter or margarine until it resembles breadcrumbs.
- Stir in the sugar and dried fruit.
- Beat the egg with a little milk, then add it gradually to the dry ingredients to form a stiff dough.
- Drop rough heaps of the mixture onto the prepared baking sheets.
- Bake for 10–15 minutes until the buns are risen and golden.
- Sprinkle with caster sugar while still warm, then cool on a wire rack.
Notes
- Don’t overwork the dough to keep the texture light.
- You can swap dried fruit for chocolate chips or chopped nuts.
- Keep an eye on baking time to prevent drying out.