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Catherine Brown

Rock Buns

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Preparation info
  • Yield:

    8–10

    • Difficulty

      Easy

Appears in
Classic Scots Cookery
Classic Scots Cookery

By Catherine Brown

Published 2003

  • About

Cook’s Tip: Substitute chocolate chips for the currants.

Ingredients

  • 225 g (8 oz) self-raising plain flour
  • 75 g (3

Method

Preheat the oven to 470°F/230°C/Gas 8.

Grease trays lightly with oil or use silicone paper.

Mixing and Baking

Sieve the flour into a bowl. Rub in the butter (or mix in a blender) till the mixture resembles fine breadcrumbs. Add the

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