Cinnamon Rock Cakes
These delightful fruit scones are a wonderful treat for any time of day. The warm aroma of mixed spice and cinnamon fills the kitchen as they bake to golden perfection. Enjoy these scones with a steaming cup of tea or coffee, or indulge in a dollop of clotted cream for a truly heavenly experience.
— Constant Cookbook
Ingredients
- 226g self-raising flour
- 113g demerara sugar plus some for sprinkling
- 113g margarine
- 113g dried mixed fruit (currants, sultanas, peel etc.)
- 1 egg
- a splash of milk
- 1/2 tsp ground mixed spice
- 1/2 tsp cinnamon (if, like me, you are cinnamons biggest fan, then add a whole tsp instead of half.)
Instructions
- Preheat the oven to 175C. Sieve the flour into a large mixing bowl and then add the ground mixed spice and the cinnamon. Mix through well.
- Next, add the margarine and mix to resemble fine breadcrumbs with your fingers. Add the sugar and then mix thoroughly with a wooden spoon. Pour a beaten egg into the mixture until it comes together to a sticky, dough ball. You made need a little milk at this point but add it a splash at a time.
- Place the mixture in generous lumps on a baking tray and then sprinkle with sugar. Don't smooth them out too much at this stage as they look much better when cooked, if they remain lumpy.
- Bake in the oven for 10-20 minutes, or until golden brown and a skewer inserted into the centre comes out clean.
- Then Enjoy! They are perfect with cups of tea and coffee and delicious with clotted cream when still warm from the oven!!
Yield
Makes 8 cakes
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