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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.

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We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
You can still browse the site and view our delicious recipes (you can even print them or email them to yourself so you have them to hand).
We apologise for any inconvenience this may cause.

We are currently reviewing the account section of Baking Mad which means you will no longer be able to sign in or create a new account on the website for the foreseeable future.
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We apologise for any inconvenience this may cause.

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