Fat Rascals are a Yorkshire luxury scone type of bake. When ever I look after my little grandson I almost press my nose to the glass and look at them in the window of Betty’s tea room. They cost far too much for my budget and the recipe is a secret but we decided to make some ourselves using a combination of different recipes that we found. We called them fat scallies as I believe the recipe is protected. Although I say it myself, our version were flipping gorgeous. They are not particularly frugal to make, but cost a lot less than the originals. I have eaten some today after they have been kept in an airtight tin for 4 days and they have kept really well and are just as moist. We will definitely be making these again.
150g Self Raising Flour
150g plain flour
120g caster sugar
150g mixed fruit
50g stem ginger chopped small (I used crystalized ginger as it is all I had)
1 tsp cinnamon
1/2 tsp of nutmeg
zest of one lemon
zest of 2 oranges
2 eggs, beaten
50ml of double cream (can use milk but quality might not be as good)
1 tsp baking powder
glace cherries and blanched or flaked almonds for decorating,
1.Heat the oven to 180C
2.Put all of the dry ingredients (except the cherries and the almonds) into a bowl.
3. Add the wet ingredients to make a dough. I did not put all the egg in as it would have been too wet but saved some to brush the tops.
4. Form the dough into balls and press down lightly. The recipe says that it makes 12 but we made 10 larger ones like the ones in the window.
5. Decorate with the cherries and almonds on top
6. Brush the remaining egg on the top.
7. Bake for 20 to 25 minutes. They will be golden when ready
8. Leave on the tray to cool
9. Transfer to a cooling rack after 15 minutes.
I hope that you enjoy them as much as we did. We will be making these for our summer afternoon teas for the relatives, and for taking on our self catering holidays for a treat.