Monday, 2 May 2016

A Yorkshire tea with a kick : Fat Rascals

The Yorkshire take on the traditional scone, the Fat Rascal is certainly a taste that has to be experienced. It's got a bit of a kick to it compared to your regular scone and a scrumptious fruity taste, one that has to be tried at least once and I promise you'll be hooked.

  150g plain flour
  150g self-raising flour
  1 tsp baking powder
  150g butter
  150g dried mixed fruit
  100g caster sugar
  1 tsp cinnamon
  1/2 tsp nutmeg
  a dash of lemon juice
  1 egg yolk
  50ml milk

For the glaze
  1 egg yolk
  pinch of salt
  1 tbsp water
  almonds & cherries for decoration

Preheat your oven to 200c/180c fan /Gas mark 6, and grease and line two baking trays.

Sift the flours and baking powder into a large bowl and rub in the butter until the mixture resembles breadcrumbs. Add the mixed dried fruit, sugar, spices and lemon juice to the bowl.

Lightly beat the egg yolk and add it to the mixture with the milk to make a stiff dough, then divide your dough into mounds and place them onto the baking tray, you may find that you get varying amounts of scones each time you make this.

Then before baking prepare your glaze for the top of each scone. Mix the egg yolk, salt and water together and brush the mixture over each rascal. Decorate each scone with almonds and cherries and bake for 15-20 minutes or until golden brown.

Best eaten: As soon as possible, these scones are delicious when warm served with butter.

Recipe adapted from BBC Food, left image from Betty's home of the original fat rascal.

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