Rock Buns

Well it’s been another week since the launch of our blog and what beautiful weather we have been enjoying. During these strange times we are working from home trying to continue some normality however we are ensuring to switch off at the end of a busy day. We have been looking at recipes as well as creating new ones for a very exciting collaboration. Keep your eyes peeled in the next few weeks for more information.

Were so pleased to see some of you have tried our first recipe as well as your own creations. Please keep sending us pictures, we love to hear you’ve had fun as well as see your creations.   

This week we have included two classic recipes – Rock Buns and Scones. Give them a go and enjoy with your household this weekend.

Love the Two Baking Bees

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Rock Buns-

225g Self Raising Flour

110g Caster Sugar

110g Butter

110g Mixed Fruit ( sultans and/or raisins)

1 egg

1 cap lid of Vanilla Essence

Heat oven to 180 Fan

1.Mix all ingredients in a bowl, and use your hands to create a dough.

2.Tear small amounts of dough off and place onto a baking tray, lined with baking paper. No need to roll the dough into balls. The rustic looking the better.

3. Place in oven for 20 minute until lightly golden.

Sweet Scones-

450g Self raising flour

2 teaspoons of baking powder

Pinch of salt

75g butter

50g caster sugar

200mls of milk

2 eggs

Preheat oven to 200 fan.

1.In a bowl mix the flour, salt and baking powder. To this add the butter and with your fingers lightly rub in the flour with the flour to create breadcrumbs. Add in caster sugar and mix. Now make a well/ hole in the middle of the mixture.

2.In a jug whisk the milk and two eggs together. Pour 2/3 of the mixture into the flour mix. With a blunt knife mix together. You may need to add a little more of the egg/milk mixture to bring it together but be mindful you can always add but not take away.

3.At this point you can continue to step 4 for plain scones however you can now add a sweet addition. We have provided you with some examples, but you can add whatever you like . Your sweet addition should be approx. 150g.  

• 150g white chocolate and zest of one lemon

• 125g white chocolate and 25g of raspberries

• 150g dried fruit (sultanas/ raisins/cherries)

• 150g dark chocolate and zest of one orange

4. Once brought together tip on a floured surface. Kneed mixture with your hand’s just to bring it together. Don’t do this for to long as you won’t get light fluffy risen scones.  

5.Lightly roll out dough to aprrox 1.5 inches thick. With a cutter or turn upside down a  glass/cup cut out scones. Place scones onto a baking tray covered with baking paper.

6.With the left over egg/milk mix brush onto the top of scones to create a golden lid. If you don’t have any of the mixture left, you can use a little milk.

7.Place in the oven for between 1—15 minutes. For perfect scones usually about 12 minutes exactly.

Savoury Scones

450g Self raising flour

2 teaspoons of baking powder

Pinch of salt and pepper

75g butter

200mls of milk

2 eggs

Preheat oven to 200 fan.

1.In a bowl mix the flour, salt, pepper and baking powder. To this add the butter and with your fingers lightly rub in the flour with the flour to create breadcrumbs. Now make a well/ hole in the middle of the mixture.

2.In a jug whisk the milk and two eggs together. Pour 2/3 of the mixture into the flour mix. With a blunt knife mix together. You may need to add a little more of the egg/milk mixture to bring it together but be mindful you can always add but not take away.

3.At this point you can now add your savoury addition. We have provided you with some examples, but you can add whatever you like. Note- Anything raw should be cooked first. Your savoury addition should be approx. 100g and spices/herbs should be approx. 1 teaspoon.

• Paprika

• Mixed herbs- fresh or dried

• Cheese

• Chorizo- Cooked

• Bacon- Cooked

• Walnuts

• Olives

• Roasted peppers

• Pesto

• Sundried tomatoes

• Harrisa Paste

4. Once brought together tip on a floured surface. Kneed mixture with your hand’s just to bring it together. Don’t do this for too long as you won’t get light fluffy risen scones.  

5.Lightly roll out dough to one large scone. With a knife cut into 8ths for example into pizza slices. Place scones onto a baking tray covered with baking paper.

6.With the left over egg/milk mix brush onto the top of scones to create a golden lid. If you don’t have any of the mixture left, you can use a little milk.

7.Place in the oven for between 1—15 minutes. For perfect scones usually about 12 minutes exactly.