Fat Rascals

This is a recipe I have had on my “to-do” list for a while and as the weather was a bit cooler this week I decided to give it a go.

Fat Rascals are a cross between a scone and a rock bun and are a great afternoon treat. They originate from Yorkshire and are also popular in the North East of England. The “fat” comes from the original recipe which contained lard but more modern recipes like mine have butter in them and are a bit more luxurious.

In 1983, the famous Bettys Café Tea Rooms reinvented the traditional regional bun into the fruit filled fat rascals we know today. Bettys added the signature face using glacé cherry eyes and whole almond teeth. I have added these to mine too!!

They are so good with a cup of tea in the afternoon or great for a picnic or packed lunch. They are so buttery and packed with fruit one is definitely not enough!!!

Jump to recipe

Pre-heat the oven to 200°C (180°C fan) then line two baking trays with baking parchment.

In a large bowl place the flour, baking powder and butter.

Rub the butter into the flour until it is has the texture of breadcrumbs.

Add the sugar, dried fruit, cinnamon, nutmeg, orange and lemon zest. Mix together.

Add the eggs and mix until the dough comes together.

Divide the dough into eight pieces and roll into balls.

Place on the prepared trays and flatten slightly with your hand.

Brush with milk or egg wash.

Then arrange the glacé cherries as eyes and almonds as teeth.

Place in the preheated oven and bake for 15-20 minutes until golden brown. Leave to cool on the trays for 10 minutes then transfer to a wire cooling rack to cool completely.

Fat Rascals

Sarah’s servings: 8

Sarah’s skill: Easy

Baking time: 15-20 minutes

INGREDIENTS

400g self raising flour

1 tsp baking powder

200g unsalted butter, cold cubed

150g caster sugar

200g dried mixed fruit

1 tsp ground cinnamon

½ tsp ground nutmeg

1 orange, zested

½ lemon, zested

2 large free-range eggs

8 glacé cherries, halved

24 whole blanched almonds

METHOD

1. Pre-heat the oven to 200°C (180°C fan) then line two baking trays with baking parchment.

2. In a large bowl place the flour, baking powder and butter.

3. Rub the butter into the flour until it is has the texture of breadcrumbs.

4. Add the sugar, dried fruit, cinnamon, nutmeg, orange and lemon zest. Mix together.

5. Add the eggs and mix until the dough comes together.

6. Divide the dough into eight pieces and roll into balls.

7. Place on the prepared trays and flatten slightly with your hand.

8. Brush with milk or egg wash. Then arrange the glacé cherries as eyes and almonds as teeth.

9. Place in the preheated oven and bake for 15-20 minutes until golden brown.

10. Leave to cool on the trays for 10 minutes then transfer to a wire cooling rack to cool completely.

    
    

EQUIPMENT USED

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SARAH’S EXTRA SLICE

These are best eaten on the day of baking but they will keep in an airtight container for up to 3 days.

Can be frozen for up to 3 months.