Fat Rascals Biscuits Recipes
FAT RASCALS
Baking a batch of fruity little scones for tea is really easy... though maybe less so if you rope in the little ones!
Provided by James Martin
Categories Cakes and baking
Yield Serves 6
Number Of Ingredients 20
Steps:
- Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
- Sieve the flours into a bowl and stir in the baking powder.
- Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
- Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
- Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.
- Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
- Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.
- Serve warm with the clotted cream, jam and butter.
BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty's opened its doors in York war broke out, and Betty's - in particular the basement 'Betty's Bar' - became a favourite haunt of thousands of airmen stationed around York. 'Betty's Mirror', on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
Provided by French Tart
Categories Scones
Time 25m
Yield 8-10 Fat Rascals
Number Of Ingredients 10
Steps:
- 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.
FAT RASCALS (BISCUITS)
Make and share this Fat Rascals (Biscuits) recipe from Food.com.
Provided by Olha7397
Categories Breads
Time 25m
Yield 1 1/2 doz
Number Of Ingredients 7
Steps:
- Thoroughly mix the flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry blender or two knives until particles are the size of rice kernels. Stir in currants.
- Add the milk and stir with a fork only until a soft dough is formed.
- Shape dough lightly into a ball and roll out 1/2 inch thick on a lightly floured surface. Cut into rounds with a 2-inch cutter. Place on ungreased baking sheet.
- Bake at 450 for 12 to 15 minutes. About 1 1/2 dozen biscuits.
- Culinary Arts Institute Canadian Family Cookbook.
Nutrition Facts : Calories 1969.9, Fat 97.1, SaturatedFat 60.5, Cholesterol 255.4, Sodium 1968.3, Carbohydrate 261.7, Fiber 14.8, Sugar 119.3, Protein 27
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