Rock Cakes (Drop Scones)

Preparation info
  • Makes

    1 dozen

    • Difficulty


Appears in
Real Irish Food

By David Bowers

Published 2014

  • About

These are named—I have always trusted—for their big craggy exterior and not for their texture. They’re essentially a drop scone, and the fruit in them and the firmish dough means they drop onto the baking sheet with plenty of peaks visible in the dough. They bake up with more of a crunchy exterior, but inside they’re a tender fruit scone. Sprinkling them liberally with a coarse sanding sugar makes them look prettier. Because you don’t have to pat them out, they're faster and easier to slap