Does anyone know about "rock cakes"
A nearby bakery has scones just the way I like them..hard and crunchy on the outside. I pull off and devour the outside crunchies and throw out soft middle. A coworker said they are "rock cakes" and not scones. What are rock cakes? What mechanism is at work then the outside of a scone is hard and crunchy? Does it have something to do with gluten in flour? Does it require more fat? I want to understand the process so I can produce a crunchy outside on baked goods.
I used to have them every other week at my nan's house. They are trad Brit - at least they were in my part of the UK. More or less sweet scones with currants. Soaked raisin are better so you do not get the 'charcoal sprinklings' effect. The mixture is sticky and the outside retains an uneven, rumpled effect while it is cooked so you get more 'outs'de'. Think of it as cake crackling. The secret is (as always) not to cook them too much, the outside is crusty and the inside soft. The other problem is to make sure the bottoms are not burnt. In today's age I think a Silpat would help there.
Variations on a theme (which I think helps) is to include some glace cherries or candied peel. In terms of the recipes below, my family always chucked in mixed spice or allspice. This is one of the cakes that we ate while still steaming.
You can put butter, jam and cream in them as you see fit. Clotted cream is best. Cornish / Devon is the best of the best. If you have never tried that you have a treat and a heart attack yet to come. I'm off to search for a clotted cream thread - there must a number of them...
Thanks for the plug for clotted cream. We're so health conscious in this country (primarily because we don't seem to be able to discipline ourselves by eating just a little of a good thing) that we've lost a lot of opportunities for wonderful eating experiences. We now let our government dictate what we can eat.
Thank heaven for the Internet access to the things I really enjoy - in moderation, of course.
Some recipes contain only flour and fat, no liquid. Others very little liquid, usually milk
And I agree with you that they are very similar to scones. Except for their shape they appeal to me as one in the same.