There are two ways to make these rock buns - you can either soak the currants in orange juice to make them plump which adds a hint of orange flavor - or just add the currants from the box.
Either way - the objective is to keep the batter dry, and not soggy with too much moisture.
TIP:
A digital scale is invaluable and makes baking perfect everytime!
Preheat oven at 400
Grease baking sheet (or parchment)
For medium rock buns - cook @ 15 to 16 minutes - but CHECK them
because of the high butter content - they will burn if left too long!
8 oz. self rising flour
4 oz. sugar
4 oz. butter
3 oz. currants
1 egg (and a little milk - just a tiny splash to start)
1) Soak currants in orange juice
3 - 5) Use pastry cutter to get butter
to the size of a pea. You can use a food processor but don't over pulse -
you don't want to melt or soften the butter too much.
to make them as dry as possible
7) Dump currants into flour, sugar, butter mixture
8) Stir to coat currants
always scramble it before you add to any batter,
it incorporates better
11) Add egg to flour mixture
12) with a fork, mix egg into flour mixture
13) keep mixing until you get a lumpy dough
* note - here is where you can add a tiny bit more milk if needed to bind batter
if you didn't soak your currants - but remeber, soggy dough makes soggy rock buns!
14) Drop batter in rough heaps onto a GREASED baking sheet / or greased parchment
I use a medium cookie scoop so I can get about 16 rock buns.
15) Sprinkle a little raw sugar (its cheap and looks nice)
Check after 15 to 16 minutes - you want them tipped with brown but not burnt.
For larger rock buns, bake 20 minutes.
