1stick(8 tablespoons) cold unsalted butter,cut into chunks
Preheat the oven to 350°F and line a cookie sheet with parchment paper. 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.
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 (you can get in there with your hands too). Fold in the raisins. Drop dough by rounded spoonfuls 2 inches apart on the prepared cookie sheet, dividing the dough evenly into 12 mounds.
Bake for 25 to 30 minutes or until the bottoms are golden, rotating the pan midway through baking. Cool before serving.
For rock-hard rock cakes like Hagrid’s, just bake them for too long and eat them a week later at your own risk!
These are best the day they are made (crusty edges, soft interior), but still very good for several days afterward.
This recipe uses kosher salt (aka cooking salt, kitchen salt, coarse salt outside of the US). If you are using table salt, definitely scale down the salt as that is a saltier type of salt! The type of salt will make a big difference in how salty your food tastes, so keep that in mind.