Yorkshire Fat Rascals

Submitted by Wakey lass Lisa

"As I live in Yorkshire I thought I should share this recipe with everyone around the world - as they're so tasty everyone should try them! They're a cross between a rock bun & a scone. Can be enjoyed at any time of the day. Some say they're best when still warm, cut in half & spread with butter. I like to eat them cold with butter, or as a treat with cream."

 

• Ready In: 45mins
• Ingredients: 15
• Yields: 6 Fat Rascals
• Serves: 6

ingredients

• 150 g plain flour
• 150 g self-raising flour
• 1 teaspoon baking powder
• 130 g butter
• 90 g caster sugar
• 1 grated lemon, zest of
• 1 grated orange, zest of
• 1⁄2 teaspoon nutmeg
• 1⁄2 teaspoon ground cinnamon
• 150 g mixed dried fruit
• 50 ml milk
• 1 medium egg, beaten
• 1 medium egg
• glace cherries
• blanched almond (to decorate)

directions

1. Preheat the oven to 200°C, gas mark 6.
2. Sieve both flours and the baking powder into a large bowl.
3. Add the butter and rub into the flour until the mixture resembles fine breadcrumbs.
4. Add the sugar, citrus zests, spices and dried fruit and mix well.
5. Add the beaten egg and enough milk (about 50ml) to bring the mixture together into a soft dough.
6. Form the mixture into 6 saucer-sized rounds, about 2cm deep.
7. Decorate with the cherries and almonds and brush with the beaten egg (glaze).
8. Transfer to a non-stick baking tray and bake for 15-20 minutes or until golden brown.