Oh. My. Gosh! I have so many tasty things to share with you but I must start with the Rock Cakes I just pulled from the oven. With all these England photos and memories brought to the forefront by my scrapbooking, I was inspired to recreate the experience with English baked treats pictured in this post. Stonehenge was where we enjoyed our first ever Rock Cake so I started with that - something I hadn't made before.
The recipe is very simple and basic...and takes no time at all to make. I chose to use a BBC Food recipe for these crumbly, yet ugly, tea time treats. I added a mixture of dark raisins, golden raisins, cherry flavoured dried cranberries, and candied orange peel in mine but you can use a mixture of whichever dried fruits you like. I would have added currants (my favourite for scones) but there were none in the pantry.
I used a scale to measure my ingredients and the dough turned out perfectly (no extra milk needed). It says to make golf ball sized mounds so I used an ice cream scoop but I think next time I will just use a spoon for a smoother finish. The cakes are supposed to spread so I thought the shape of the scoop would disappear but it remained. They'd look more like "rocks" just plopped on the baking sheet with a large spoon.
In 17 minutes I had the tray of lumpy, biscuit-y cakes ready to eat. They can be eaten warm from the oven so that's exactly what I did. I ate two. I could have finished off the tray! These are one of the most tender, crumbly, buttery, delicious things I've ever tasted! No butter, cream, or jam is needed and with a cup of tea and an episode of Coronation Street, I was in absolute heaven! I'd say they are a cross between shortbread and scones.
I will 100% be making these again and I can't wait to serve them to my girls, who I know will love them too. If you like a warm treat on your tea break I urge you to give these simple but scrumptious Rock Cakes a try. They are easy and incredible! (I think mine were even better than those at Stonehenge!)