Whole Wheat Rock Buns

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Hi, I hope you have had a good end to your week, today I am sharing with you Whole Wheat Rock Buns.

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This recipe is by Mary Berry, I was very intrigued when I was looking through her book: Mary Berry’s Baking Bible and saw she had made rock buns using whole wheat flour along with self-raising flour.  So I had to give it a try.

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I have made ordinary rock buns with plain flour and raisins before and they are good but I must say I really like these ones and would most probably make these ones over the normal one.

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These Whole Wheat Rock Buns are really super duper easy and can be made in no time at all.  You just need your ingredients, a bowl, some measuring instruments and your hands 🙂

I baked mine on my large tray that came with the oven instead of using 2 smaller ones and if I am being honest I actually only have one normal baking tray, I am going to have to get another one at some stage, I am also going to have to get some more measuring spoons, I seem to have lost one but I some how think it must have got thrown away.

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I am sure I have mentioned this book in a post before but it is really good and am so glad I have it on my shelf.  What is one of your favourite cooking /baking books that you have on your shelf?

I hope you have a wonderful weekend xx

(P.S. You do not need to shape your rock buns perfectly, they are meant to be a bit rough looking)

(recipe only very very slightly adapted from Mary Berry – Mary Berry’s Baking Bible)

Whole Wheat Rock Buns

Recipes of My Art
Servings 12


  • 100 g self raising flour
  • 100 g whole wheat self-raising flour
  • 2 teaspoons baking powder
  • 100 g butter softened
  • 50 g demerara sugar
  • 50 g raisins
  • 60 g dried apricots roughly chopped
  • 1 egg
  • 2 tablespoons of milk


  • Preheat the oven to 200°C and line a large baking tray or 2 smaller ones with baking paper.
  • In a medium sized mixing bowl add the flours and baking powder and then add the butter and rub it in with your fingertips until it resembles breadcrumbs.
  • Then, mix in the sugar, raisins and dried apricots.
  • Lightly beat the egg and milk together and add it to the mixture.
  • Divide the mixture into 12 mounds using 2 tablespoons and place the mounds onto the baking tray.
  • Place in the preheated oven and bake for about 15 minutes.
  • Remove from the oven and place on a cooling rack to cool.


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