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EC_FatRascals_00031 CROPPED

Fat rascals

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2.095 stars based on 21 ratings

Fat rascals are a scone-type cake traditionally from Yorkshire. Serve with lots of warm butter and a cup of tea.

Key Information

  • Prep:
  • Bake:
  • Serves:8
  • Skill level:easy

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Ingredients

For the fat rascals

  • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
  • 100g 3½ oz Butter (salted) softened
  • 1½tsp 1 .5tsp Mixed spice
  • 100g 3½ oz Dried mixed fruits
  • 50g 1⅞ oz Mixed peel chopped
  • 80g 2⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1½tsp 1 .5tsp Baking powder
  • Orange zest from 1 orange
  • Lemon zest from 1 lemon
  • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract
  • 1 1 Egg(s) (free range) medium, beaten
  • 100ml 3½ fl oz Sour cream

For the topping

  • 1 1 Egg(s) (free range) medium, beaten
  • 24 24 Almonds (whole) blanched
  • 12 12 Glacé cherries
  • Unrefined demerara sugar to sprinkle (we use Billington's)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 200C (fan 180C, gas mark 6) and line 2 baking sheets with baking parchment.

  2. Classic mode Step 2

    In a large bowl rub together the flour and butter until it resembles breadcrumbs.

    Ingredients for this step

    • 250g 8⅞ oz Plain white flour (we use Allinson) Plain white flour
    • 100g 3½ oz Butter (salted) softened
  3. Classic mode Step 3

    Add the mixed spice, dried fruit, peel, sugar, baking powder and zests and stir well.

    Ingredients for this step

    • 1½tsp 1 .5tsp Mixed spice
    • 100g 3½ oz Dried mixed fruits
    • 50g 1⅞ oz Mixed peel chopped
    • 80g 2⅞ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 1½tsp 1 .5tsp Baking powder
    • Orange zest from 1 orange
    • Lemon zest from 1 lemon
  4. Classic mode Step 4

    Add the extract, egg and soured cream and bring together into a stiff dough.

    Ingredients for this step

    • 1tsp 1tsp Orange extract (we use Nielsen-Massey) Orange extract
    • 1 1 Egg(s) (free range) medium, beaten
    • 100ml 3½ fl oz Sour cream
  5. Classic mode Step 5

    Divide the mixture into 8 and roll them into a ball and flatten them so they are 2.5cm thick and about 7cm in diameter similar shape to a bap roll.

  6. Classic mode Step 6

    Brush well with the other beaten egg and press a few almonds and glacé cherries lightly into the top of each one and sprinkle with demerara.

    Ingredients for this step

    • 1 1 Egg(s) (free range) medium, beaten
    • 24 24 Almonds (whole) blanched
    • 12 12 Glacé cherries
    • Unrefined demerara sugar to sprinkle (we use Billington's)
  7. Classic mode Step 7

    Bake for 15 – 20 minutes be careful they don’t burn towards the end. Eat warm with a cup of tea.