Introduction of Jamaican Rock Buns
One of the best things to have with a cup of tea or a cup of coffee in the morning is a rock bun. Jamaican Rock Buns are similar to British scones but have the addition of coconut, raisins, candied mixed peel and sometimes spices. I leave the spices out so that the coconut can shine in these pastries. The simple recipe comes together easily in one bowl with no fuss and no tools.
- Mixing Bowl
- Large spoon
- Baking Tray
- Parchment paper
- 1 ½ cups all purpose flour
- 2 tsps baking powder
- 5 tablespoons salted butter, diced into cubes
- ¼ cup white or brown sugar
- ½ cup + 2 tablespoons dried unsweetened coconut (divided use)
- 2 tsps vanilla
- 2 oz raisins
- ½ cup milk
- 2 tbsps brown sugar
- Preheat the oven to 390 degrees fahrenheit.
- Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, sift flour and baking powder to remove any lumps.
- To the same bowl, add butter and toss in flour. Gently press each cube flat and continue to break apart and toss in flour until the butter is in pea sized pieces.
- Add sugar and coconut and stir to combine.
- To the milk, add vanilla and stir to combine.
- Add milk and vanilla mixture to the flour in 2 portions. After adding the first portion, stir to combine and add raisins. Gently incorporate raisins with the spoon.
- Add the last portion of milk and mix into flour until a stiff dough forms. Do not overmix the dough but make sure there are no lumps and the dough is smooth.
- Use the spoon to drop the buns on the lined tray. The shape of the buns should not be perfect. Sprinkle the tops of the buns with the extra 2 tbsps coconut and 2 tbsps brown sugar.
- Bake buns for 12 minutes until golden brown. Enjoy with tea or coffee.