Betty's of York Tea Room Fat Rascals - Fruit Buns/Scones

Recipe by French Tart
READY IN: 25mins




  • Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
  • Rub the butter into the flour until it resembles breadcrumbs.
  • Add the remaining dry ingredients and mix well.
  • Add the cream and mix to a stiff paste - a firm dough.
  • Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
  • Arrange them on the greased baking tray and glaze them generously with the beaten egg.
  • Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
  • Bake for 15 to 20 minutes, or until they have risen and are golden brown.
  • Allow to cool on a wire cooling rack.
  • Store them in an airtight tin for up to 4 days.