How to make Fat Rascals

Fat Rascals are a real Yorkshire tradition and are one of the husbeasts favorite baked goods. Whenever we visit Berry’s Tearooms he always gets a Fat Rascal. Well, Maxi and I decided that we needed to perfect making our own and guess what, they are easy to make and taste delicious.

A Fat Rascal is a Yorkshire speciality and the best way to describe them is a cross between a scone and a rock bun. They are pretty simple to make and are wonderful for afternoon tea. Plus once you have the basic recipe off, then you can adjust it.

We tweaked our basic recipe to add lemon zest, all spice, candied ginger and chocolate chips in this batch!

Ingredients

275g Self Raising flour
100g of cold butter (we use salted and omit any other salt)
100g caster sugar
150g mixed dried fruit
150ml double cream and 1 tablespoon of lemon juice to sour
1 egg
Zest of 1 lemon
half a teaspoon of mixed spice

Preheat your oven to 200 degrees c (fan oven). Place you flour and spices into a large bowl.

Cut up your butter into small chunks and rub into the flour, until it resembles breadcrumbs.

Add the rest of your dry ingredients and mix well. Add the lemon juice to your cream and mix (the cream will stiffen) add to the beaten egg.

Add the wet mixture to the bowl and mix with either a spatula or wooden spoon to form a thick dough.

Shape into eight balls and place on a greased baking tray.

Make for 22-25 minutes until golden brown.

Transfer to a wire rack to cool. Fat Rascals are best eaten on the day of baking, split in half and served with butter. You can store them and perk them up by slightly warming them the next day (that is if you have any left)!

How cool is it that Maxi was busy making these with my best friends four year old! I love that my kids enjoy making and baking and have the patience to make them with younger kids!