Chef Chris Mathias has been working at his friends’ new restaurant, Hearts Tavern, this summer in Kimberly, Ontario and he just sent us a recipe for a breakfast pastry he made recently. Chris is a UK native, keen cyclist and long time Bicyclesport CX racer who spent many years cooking in England, France, Canada and Spain. This “Rock Scone” recipe is from the UK and was used during World War II rationing as it was an easy to make cake with limited ingredients.
- 200 g raisins or sultanas
- 450 g plain flour
- 230g unsalted butter
- 180g sugar
- 2 eggs
- Soak raisins for 10 minutes in boiled water, drain.
- In a mixing bowl add flour and room temperature butter .
- Mix by hand and when almost the texture breadcrumbs, this should take just a minute or so max.
- Add drained raisins and sugar.
- Mix by hand just for 10 seconds or so until all ingredients are combined.
- Add the 2 beaten eggs and mix again until the mixture is just all together 1 minute max better to be under worked as this will make for a lighter end result .
- Make into clumps that vaguely resemble rocks .
- This recipe should make 12 .
- Bake at 160 Celsius for 17 minutes on medium fan.
- Will keep for up to 4 days in air tight container.