Yorkshire Fat Rascals
A rich fruited scone from Yorkshire that is actually more like a rock cake than a scone. Good enough to eat on their own, although a bit of butter or cream never goes amiss.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 8 fat rascals
- 250 g flour - I used 100g wholemeal spelt , 100g plain and 50g coconut flour
- 1 rounded tsp baking powder
- ¼ tsp bicarbonate of soda
- 1 scant tsp cinnamon
- a good grating of nutmeg
- 75 g golden caster sugar - I used cardamom sugar
- 100 g unsalted butter - cubed
- 50 g currants
- 50 g dried unsulphered apricots - chopped
- 25 g candied peel - chopped
- 2 medium eggs
- 2 heaped tbsp crème fraîche
- 2 tbsp water
- 8 undyed glacè cherries - halved
- 8 blanched almonds
In a large bowl, rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Stir in the fruit and peel.
Make a well in the middle and break in one of the eggs. Beat the other egg in a cup and add half to the mix, keeping the other half back to use for brushing later.
Add the crème fraîche, then stir with a knife from the inside out until the mixture comes together. Add 1-2 tbsp of water if the mixture is to dry then stir again.
Bring the mixture together with your hands to form a soft dough, then divide into eight. Roll each piece into a ball between the palms of your hands and place well apart on a lined baking sheet.
Flatten each ball slightly, then brush with the remaining egg. Place two cherry halves and an almond on each rascal.
Bake in a pre-heated oven at 200℃ for 15 minutes or until the rascals are well risen, firm and golden.
Transfer to a wire rack to cool, or get stuck in immediately.