Yorkshire Fat Rascals. Are they a scone? Are they a cake?
Print Recipe
5 from 1 vote

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
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: scones, teacake, traditional, Yorkshire
Servings: 8 fat rascals
Author: Choclette @ Tin and Thyme


  • 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.