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.
Afternoon Tea, Snack
scones, teacake, traditional, Yorkshire
Choclette @ Tin and Thyme
I used 100g wholemeal spelt, 100g plain and 50g coconut flour
rounded tsp baking powder
bicarbonate of soda
scant tsp cinnamon
a good grating of nutmeg
golden caster sugar
I used cardamom sugar
unsalted butter - cubed
dried unsulphered apricots - chopped
candied peel - chopped
heaped tbsp crème fraîche or yoghurt
undyed glacé cherries - halved
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℃ (400℉, Gas 6) 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.
calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.
Recipe from Choclette @Tin and Thyme