Ninja Rock Cakes (Sultana Drop Scones)

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Shopping List

  • 250g self-raising flour
  • 100g cold butter, cubed
  • 75g granulated sugar
  • 100g sultanas
  • 12g baking powder (about 2 teaspoons)
  • 1 large egg
  • A splash of milk
  • A small handful of extra flour (for dusting if the bowl gets wet)

Baking Details

  • Temperature: 180°C fan / 200°C conventional
  • Time: 12 to 15 minutes
  • Equipment: Food processor (Ninja or similar), baking trays with liners.

Method Notes

  1. Dry Prep: Toss the self-raising flour, baking powder, and cold butter into your food processor. Pulse until it resembles fine breadcrumbs. Tip in the sugar and sultanas, then give it a quick mix.
  2. Wet Integration: Beat the egg with a splash of milk. Slowly add the wet ingredients into the dry mix while pulsing for 3 to 5 seconds at a time. Keep going until a dough forms and pulls away from the wall of the mixer.
  3. Adjust Texture: If the wall of the mixer gets wet and sticky, add a little extra flour and pulse briefly to bring it back into a dry, non-sticky dough.
  4. The Drop: Grab rough portions of the dry dough and drop them straight onto your baking tray to get those proper craggy, high-surface-area edges.
  5. Bake: Bake at 180°C fan for 12 to 15 minutes until golden on top. Transfer to a wire rack to cool.

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