Rock Cakes from Harry Potter (Rock Buns)
Rock Cakes from Harry Potter have a bad reputation. Hagrid made them and they were just like rocks. However, proper rock cakes, or rock buns, are nothing but soft and delicious!
I grew up with my mother making rock cakes all the time.
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I’ve wanted to share her rock cakes and raspberry buns recipes with you for a long time. Somehow, there just never seems to be enough time to make all the recipes I want to make!
However, a while ago I came across a recipe for rock cakes from someone who had never heard of them before Harry Potter. She had made them once and shared the recipe. I don’t even want to know where she got the recipe because they weren’t proper rock cakes! 😫 Of course, no credit was given to where the recipe came from, which is another issue altogether.
Another classic British biscuit: Bourbon Biscuits
What are Rock Cakes from Harry Potter (Rock Buns)?
In the Harry Potter book series, Hagrid makes rock cakes and Harry almost breaks a tooth on one. They are in true fashion for Harry Potter, really hard as rocks!
What are traditional, British Rock Cakes/Rock Buns?
The rock cakes that I grew up with (possibly a Scottish recipe) are like a wet scone dough, filled with currants and baked as is. They are not rolled out as scones, and purposefully are made to look rough. They are very simple and easy to make and taste absolutely wonderful! Unlike the rock cakes from Harry Potter, they are light and soft, and won’t break your dental work!
I don’t know if there are variations on rock cakes, but these are from an authentic, old Scottish recipe book. Enjoy!
Rock Cakes from Harry Potter (Rock Buns)
adapted from Lofty Peak cookbook
makes about 2 dozen (depending on the size you make them)
FULL PRINTABLE RECIPE BELOW
Preheat oven to 425°F (215°C)
Line cookie sheets with silicone baking sheets or parchment paper.
Sift the flour, baking powder (and mixed spice, if using) and set aside.
Cream the butter and sugar until creamy and smooth. Add the egg. Next, mix in the sifted flour and milk. As it comes together, add the dried fruit.
Mix just until combined. Do not over mix.
With two forks, make “rock-like” cookies on the tray about 2″ apart. They should not be smooth.
Sprinkle with a little sugar and bake in the upper part of the oven for about 12 minutes. (It could range from 10 to 15 minutes, depending on your oven.)
Remove from tray and place on cooling rack. When cool, enjoy the fruits of your labor!
Looking for more Harry Potter baking inspiration? Here you go.
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Rock Cakes from Harry Potter (Rock Buns)
Rock Cakes from Harry Potter have a bad reputation. Hagrid made them and they were just like rocks, however, proper rock cakes or rock buns are nothing but soft and delicious!
Ingredients
- 8 oz (1 1/2 cups) all purpose flour
- 1 1/2 tsp baking powder
- 3 oz (3/4 of a stick) butter
- 3 oz (1/3 cup) sugar
- 2 oz (1/2 cup) currants or golden raisins
- 1 egg
- 2 1/2 oz milk
- (optional: pinch of mixed spice)
Instructions
Preheat oven to 425°F (215°C)
Line cookie sheets with silicone baking sheets or parchment paper.
Sift the flour, baking powder (and mixed spice, if using) and set aside.
Cream the butter and sugar until creamy and smooth. Add the egg. Next, mix in the sifted flour and milk. As it comes together, add the dried fruit.
Mix just until combined. Do not over mix.
With two forks, make "rock-like" cookies on the tray about 2" apart. They should not be smooth.
Sprinkle with a little sugar and bake in the upper part of the oven for about 12 minutes. (It could range from 10 to 15 minutes, depending on your oven.)
Remove from tray and place on cooling rack. When cool, enjoy the fruits of your labor
Nutrition Information:
Yield: 12 Serving Size: 2Amount Per Serving: Calories: 165Total Fat: 7gCarbohydrates: 23gProtein: 3g
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These were delicious, and a big hit at my friends’ Harry Potter movie night!
I assumed you meant fluid ounces for the milk, but I weighed it just to be safe, and it turns out 2.5 oz of milk is about 2.5 fl oz anyway.
My rock cakes were soft when fresh out of the oven, but they got more crunchy as they cooled – is this normal? I was wondering if reducing the oven temp would help them stay softer.
I loved the spice profile, and you’re right, it’s very different from pumpkin spice. (I approximated mixed spice – I don’t have coriander or mace and didn’t want to make a whole jar, so I just tried to sprinkle the other five spices in the same ratio as your recipe.) Now I think I’ll have to buy coriander and mace to make a full batch of mixed spice, so I can use it all the time!
Do you think you could make a printable recipe without the image? (It takes up almost half the first page.)
Thank you so much for sharing this recipe, it’s definitely a keeper! =)
Hi LG, so happy they were a big hit! Yes, fl oz is correct. Sounds like they turned out perfectly, so no adjustment to the oven temp. So sorry about the photo, but I don’t think I can remove it from the printable card. Will mention it to the company who does, though. Thanks for the heads up!
Hi we are attempting these rock cakes tonight & wondering as someone said they dont keep well- are they freezable? Thank you :)
I don’t agree, I think they keep well for a few days if kept in an airtight tin or container, but yes, you can freeze them, too. Enjoy!
Can I substitute chocolate chips for raisins?
Of course, Rosemary. Enjoy!
Would I be able to substitute the raisins with a nut?
-Hazelnut
-Almond
-Peanut
Or any other nut?
There is no reason why not, just use the nut of your choice. Enjoy!
Hi if I increased the milk will it make the rock cakes softer?
You missed out the vanilla extract!
You can definitely add it, Anthony, but the original recipe doesn’t have it :)
The first time I made these they looked more similar to the pre-baked photo. The last two times, they didn’t look “sticky” and were more solid, which prevented them from baking properly on the inside (some of the raisins on the top burned). Any idea what I am doing wrong? They were still yummy!
Hmmm, my first question is: are you using a scale or cups? If it’s cups, I’d recommend using a scale. If you’re already using a scale, then I’m not sure. Putting the tray in the middle of the oven? If the raisins on top are burning it might be up too, high. Also, I’d get an oven thermometer to check that the calibration is correct. If you’re putting it at 350 but it’s really closer to 400, that might be an issue, too. Hard to say what is wrong without seeing exactly what you are doing, but I hope this helps, Caitlin. Let me know. CC