rock buns, but better

i haven't posted a recipe for ages and here i am with another variation on the theme of scones ...... my excuse is that they are sooooo easy to make

decoration with a cherry is optional

this time they are lightly spiced, fruity numbers with an undeservedly poor reputation - rock buns were often one of the first things children were taught to bake - you know how much children like to play with dough so you can imagine that these would have been mixed good and sticky then carefully patted and rolled into shape .......... the worst thing you can do with a rubbed-in mix like this!

like scones these need minimum liquid and handling, but a slightly cooler oven

i got this recipe from my friend sue, the spicing and butter makes them much nicer than the usual lumpy offering - i've added my own touches: cornflour helps with the light crisp crust and i like a little candied peel - the ones in the picture are extra small, bite size versions with a garnish of glacé cherry


ingredients:

7oz plain flour

1oz cornflour

1level tsp bicarbonate of soda

2 level tsp cream of tartar

pinch of salt,

1/2 level tsp each of mixed spice and ground nutmeg

4oz butter (which is what makes them nice)

3 - 4oz currants

1 scant tbsp chopped candied peel, chopped even smaller

3.5 oz sugar

1 standard egg, lightly beaten

up to 1 tbsp milk.

method:

• set your oven to Gas 6, 200C (adjust for fan assisted ovens)
• tip the flours into a fairly large bowl and add the salt, bicarbonate of soda and cream of tartar, mix it a bit
• rub or cut in the fat like you would for a crumble - i grate the butter, dipping it into the flour to stop it melting on my hand
•  add the sugar, spices and fruit or other flavourings
• using a fork, gently work in the beaten egg 
• add milk, 1 tsp at a time until the texture is like moist lumpy soil with crumbly bits, NOT mud,  it's better to have a few crumbs of dry mix than an over-wet mix 

Note: this can be done in a food processor, use blades to rub in the fat then change to a hook for adding the rest of the dry ingredients, the egg and milk (if needed) in controlled pulses

• using a metal spoon (not a thick wooden/plastic one) drop clumps of mixture onto an ungreased baking sheet, lightly prod any loose bits into shape - OR you can do this by hand if you use a light touch - they don't rise much but will spread a bit, more if they are very wet
• this makes 8-10 scone sized buns or up to 24 bite size ones
• bake for 10 - 15 mins, until beginning to colour - check after 9-10 mins 
• cool on a rack

variations:

use 1-2 oz of wholemeal flour instead of white
sprinkle granulated sugar on the buns before baking
use sultanas and or raisins instead of currants