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Sultana and Jam Scone Rock Cakes

These 5-ingredient biscuits are as delicious as they are easy! - by Kim Meredith
  • 30 Jun 2019
Sultana and Jam Scone Rock Cakes
Prep: 20 Minutes - Cook: 20 Minutes - Easy - Serves 18
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Rock cakes are best made on the day of serving, however, they will keep in an airtight container for up to three days.  For a change, replace sultanas with dried mixed fruit.

Ingredients

1kg box Laucke Country Women's Scone Specialty Mix

½ cup caster sugar

2 cups sultanas

300ml carton pure cream

½ cup apricot jam

Method

  1. Place the contents of one sachet of scone mix into a large bowl, reserving remaining for another use. Stir in sugar and sultanas. 

  2. Make a well in the centre. Add cream and 2 tablespoons water. Using a flat-bladed knife, stir in a cutting motion until dough just comes together. Mixture should be sticky.

  3. Spoon ¼ cups mixture, about 3cm apart, onto two large oven trays lined with baking paper. Flatten slightly with fingertips. 

  4. Using the back of a lightly floured teaspoon, make a 1cm deep indent in the centre of each one. Spoon 1 teaspoon jam into each indent. 

  5. Cook in a moderate oven (180C), swapping trays halfway, for about 20 minutes, or until golden brown. Remove. Stand on trays for 5 minutes. Transfer to a wire rack to cool. 

  6. Serve rock cakes warm or at room temperature.

  • Baking
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Kim Meredith
Kim Meredith is a contributor to New Idea Food.

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