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  • Fat rascals

    1 vote
    Fat rascals
    Prep: 10 min Cook: 20 min Servings: 6
    by christie halliwell
    1 recipe
    >
    A fruit filled scone recipe made famous by Bettys tearooms of Yorkshire

    Ingredients

    • 1 large egg
    • 150g plain flour
    • 150g self raising flour
    • 1tsp baking powder
    • 130g cubed cold unsalted butter
    • 100g caster sugar
    • The zest of 1 lemon
    • The zest of 1 large orange
    • 1tsp ground cinnamon
    • 1/2 tsp freshly ground nutmeg
    • 150g dried fruit (sultanas, raisins, currents)
    • 50ml milk
    • For glaze:
    • 1 egg yolk
    • glace cherries (enough for 2 per scone)
    • whole blanched almonds (enough for 3 per scone)

    Directions

    1. Preheat oven to 180 degrees Celsius (170 degrees if fan oven). Grease and line a large baking sheet.
    2. Place flours, baking powder and sugars in a large bowl, and the cold cubed butter, then rub together using finger tips until a bread crumb like texture is achieved.
    3. Next add the dried fruit and spices to the flour mix, then add beaten egg and milk and combine until a soft dough is formed.
    4. Form dough into 6 large rounds or 8 smaller rounds which are about an inch deep.
    5. Lightly press 2 cherries and 3 almonds into the top of the rounds of dough, then brush the surface of each round with the beaten egg yolk.
    6. Place in the centre of an oven and bake for 20 minutes or until brown and firm in the centre.

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    Comments

    • John Spottiswood
      John Spottiswood
      This looks great Christie! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!

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