8
35 mins
190°C/fan 170°C/gas mark 5Cherries provide a good fruit addition or alternative for rock buns. Buy them fresh and cut them into quarters
1 Preheat the oven to 190°C/fan 170°C/gas mark 5.
2 In a bowl, rub in the gluten-free flour and butter until it resembles breadcrumbs. Then stir in the sugar, sultanas and ground cinnamon.
3 Pour in the beaten egg slowly until it comes together into a ball. The dough should just hold together and definitely not be sticky.
4 Divide the dough into 8 pieces and shape them how you wish (I made a flattened ball shape for this picture).
5 Place them onto a baking tray with some baking parchment on so they won’t stick to the tray.
6 Bake in the middle of the oven for 15–20 minutes or until they look golden brown and firm. Take them out of the oven and leave to cool off for a minute on the baking tray before moving the rock buns to a wire rack.
Whichever way you put the jam and cream on scones always make the most delightful afternoon tea
Exactly what you get when you cross a rock cake with a cookie
A chunky oaty biscuit with cinnamon and a good handful of sultanas thrown in
A sweet coconut macaroon drizzled in dark chocolate for a stunning match
A delicious melt-in-the-mouth biscuit with a background kick of ginger
