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Rock Buns This is a little seen classic English small cake, a variety of scone once commonly baked at home. They are distinguished by a hard, crust-like texture and sweet fruity taste. The rock bun is hardly ever seen today, and  you would be hard pressed to find it for sale in any bakery, tearoom or supermarket. Shame. To produce that 225g/8oz of self raising flour, 100g/4oz of unsalted butter, 75g/3oz of mixed dried fruit, 50g/2oz of castor sugar, 25g/1oz of mixed peal, a medium egg, a dash of full fat milk and a pinch of salt. Preheat an oven to 200°C/400° F/gas mark 6. Grease two baking trays. Sieve the flour and salt together in a bowl. Rub in the butter until a breadcrumb texture is achieved. Add the sugar and blend. Add the dried fruit and mixed peal. Mix. Crack the egg into a cup and whisk. Add to the mixture along with a little milk. Mix to a stiff dough. Separate into small heaps. About half the size of a tennis ball. Place onto the baking tray. Bake for 10-15 minutes. Eat as required.
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