Hagrid’s Rock Cakes

Ever since I bought and raved about The Unofficial Harry Potter Cookbook by Dinah Bucholz in You Are What You Eat, I’ve been dying to make some of Hagrid’s Rock Cakes!  They are essentially just scones, but I think it’s way more fun to call them Rock Cakes.  My husband had never had a scone before (what?!), and now will only call them by their Harry Potter name.  He even goes so far as to correct me if I refer to them as “scones.”  The recipe listed below is simply delightful.  It makes twelve small rock cakes that don’t at all resemble their name.  They are soft and delicious, and it’s nearly impossible to stop at just one!  Our favorite way to enjoy them is warmed in the microwave for 12 seconds and topped with just a small pat of butter.

Bucholz’s original recipe for Hagrid’s Raisin Rock Cakes (The Unofficial Harry Potter Cookbook, pg. 53)

Bucholz’s recipe calls for raisins, which I’m not particularly fond of, so I subbed in dried cherries.  You can really put anything you want in these, so feel free to add in your favorite ingredients.  I think my next batch might include chocolate chips….Yum!  Below you’ll find the recipe typed out for easier reading and, in the parentheses, my substitutions.

2 cups all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp salt (All I had is coarse sea salt, which is not optimal, but it works)
1 stick cold butter, cut into chunks
1 large egg
1/3 cup whole milk (I just used 2%)
1 cup raisins (I used cherries, but you can put in whatever you want)

1. Preheat the oven to 350 degrees and grease and flour a large cookie sheet.  Combine the flour, sugar, baking powder, cinnamon, and salt in a large mixing bowl.  With your fingertips, rub the butter into the dry ingredients until the mixture reaches the consistency of wet sand.

2. Beat the egg together with the milk and pour it into the flour-butter mixture.  Fold it together using a spatula to form a stiff dough.  Fold in the raisins.  Drop dough by rounded tbspfuls 2 inches apart on the prepared cookie sheet.

3. Bake for 25 min or until the bottoms are golden, rotating the pan midway through baking.

Makes 12

Into the oven they go!  Only 25 minutes stand between me and Rock Cake Heaven.

Ta-da!  The rock cakes are ready to be consumed!

After letting them cool, transfer them to a plate or platter and cover well with plastic wrap to keep them from resembling Hagrid’s tooth-shattering rock cakes.  Enjoy in the morning with your coffee or tea, or at night as wonderful little dessert!

2 Comments Add yours

  1. Dawn Weiland says:

    I’m making these for Sunday brunch!! Going to make them plain and cut them in half~ served with sweetened cream cheese and strawberries. You’re amazing! I’ve been looking for a good “rock cake” recipe.


    1. Rachel says:

      Let me know how they turn out!! I hope you like them as much as we do 🙂


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