Fat rascals

  • Total Time

    35m
    • Prep Time

      15m
    • Bake Time

      20m
  • Serves

    8


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

Method

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

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

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

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

  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. 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.

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

Let's Bake

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Reviews

  1. 4 star rating

    Delicious. Next time will only cook them for 15 minutes.

  2. 5 star rating

    Absolutely delicious and definitely as good as the original Betty's

  3. 5 star rating

    These are lush - everyone has said they actually prefer them to Betty's fat rascals!

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