B & B Lover - of course they had a doughy interior... you added too much liquid. They are supposed to be crumbly and need to be a stiff paste before being shaped or cut!
Found this recipe a couple of weeks ago and tried it out three times - has worked like a dream. Used to live near York and had fond memories of all yummy goodies from Betty's. My family absolutely adore them, and I took over a batch for my Dad, who immediately knew what they were, and wolfed down two straight away. Betty's might have an extra secret ingredient, but agree with the author of this recipe, that these are the nearest thing you are going to get! Thanks very much. Living in Spain now, and going to try them out on some neighbours.
I live near two Betty's and I can vouch for these as the nearest things it's possible to make. I've made them many times since finding this recipe and they are delicious. B&B Lover messed with the recipe, adding too much liquid, and that's why they didn't turn out. Just do as stated and they are perfect every time. Thanks so much for sharing this!
Bettys was on paul hollywood and the cook said he creams butter sugar add flour and then fruit. finally eggs beaten.
Oh my these do bring back memories of my childhood. I never knew they were called Fat Rascals but we used to have our bread (and cakes) delivered in what was called a bread van in N. Ireland. I remember mum buying little buns/scones like these. Also, there was another very popular bun called Paris Buns and I wonder if anyone has ever heard of them or has a recipe. They had coarse sugar on top and would prefer them to the Fat Rascals. Anyway, after all the above reminising I should thank you so much for submitting this recipe which I am going to make again.
YES! I have had these in York at the Bettys tea room that's there. I have also seen the mirror downstairs. I remember they had almonds and a cherry on top. Saved this recipe, thanks.
This recipe has potential but it is NOT the Fat Rascals that Betty's serves. There is no way to incorporate all that flour with just 150 ml or 5 oz of cream or sour cream, let alone "roll the mixture out." What does it mean to "mix to a stiff paste"? I asked some friends from Leeds and they'd never heard that term, either. I made the recipe as stated, adding more cream to bring the dough together and patted it to a 1" thickness. Baking it for twice the time indicated still produced a doughy interior. Made a second batch with half lard (shortening) and half butter, patting it to 3/4" thickness, produced a better texture, but still had to bake much longer than stated. I will work with these ingredients, but change quantities as our guests from England said the flavor is much like Betty's, but they also need to be shaped by hand, not some cookie cutter.
I just love scones and this is no exception! I used Sunmaid Fruit bits for the currants, and chose sour cream for the liquid. Hurried, I accidentally added the egg to the batter. It just made them fluffy, and may have been the cause for the bottoms to be over-browned. But it didn't change the flavor! This is a wonderfully delicious brunch item. :)