It is really great having our own raspberry bushes and this being the second year we have a nice little amount of fruit. It is enough for a handful a day but not enough for making jam. Normally we just pick them straight from the bush and eat them then and there. Today my son was demanding cookies so I compromised on lemon rock buns. He really dislikes anything with raisins in so we decided to forego those and my other son suggested cherries on the top which gave us the idea for the raspberries.
It didn’t take long to whip up 12 good sized rock buns and when we were finished we were really happy with our summery buns! I used half dairy free margarine and half lard because I think the lard gives a lovely quality to the buns but if you like all margarine is just fine.
Here is the recipe;
Lemon and Raspberry Rock Buns
- 8 oz plain flour
- 3 oz dairy free margarine (or half df margarine and half lard)
- 1 tsp baking powder
- finely grated zest of 1 or 2 lemons
- 2 oz sugar
3 tbsp apple puree mixed with 1/2 tsp baking powder (to replace 1 egg) (use the fruit purée pouches)
Lemon juice to mix to dough
Preheat oven to 170 c
Rub margarine into flour until you achieve a “bread crumb” consistency. Then simply add all the other ingredients and mix with a fork until you create a paste/dough that is not too wet or smooth but “rugged”.
Dollop the mixture onto grease proof paper creating 12 buns and gently push a raspberry on top of each one.
Bake for 12 to 15 minutes until golden.