Yorkshire Fat Rascals
Delight in the rustic charm of Yorkshire Fat Rascals, a traditional Northern English treat that’s as whimsical as it is delicious! These golden scone-like buns are absolutely bursting with flavor, thanks to a blend of warm spices, zesty orange, and a medley of currants and sultanas tucked into the rich, buttery dough. Topped with blanched almond “eyes” and glacé cherry “smiles,” they’re as fun to make as they are to eat. Perfectly crisp on the outside and delightfully tender within, these Fat Rascals bake in just 15 minutes, making them an ideal accompaniment to tea or an indulgent snack on a cozy afternoon. Whether you’re drawn to their playful decoration or their irresistible flavor, this quintessentially British recipe will bring a touch of Yorkshire’s historic charm to your table.
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Recipe Information
Ingredients
- 400 grams All-purpose flour
- 120 grams Unsalted butter
- 100 grams Caster sugar
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 1 teaspoon Mixed spice
- 100 grams Currants
- 100 grams Sultanas
- 1 orange Zest of an orange
- 2 large Eggs
- 4 tablespoons Whole milk
- 12 whole Blanched almonds
- 6 halved Glacé cherries
Instructions
Preheat your oven to 200°C (180°C fan) or 400°F and line a baking sheet with parchment paper.
In a large bowl, combine the flour, baking powder, cinnamon, mixed spice, and caster sugar.
Add the unsalted butter to the flour mixture and rub it in with your fingertips until it resembles breadcrumbs.
Stir in the currants, sultanas, and orange zest until evenly distributed throughout the mixture.
In a separate bowl, lightly beat one egg and the whole milk. Pour this into the dry mixture and stir until a dough forms. Avoid overmixing as this may make the Fat Rascals tough.
Turn the dough out onto a lightly floured surface and gently knead until it comes together. Roll or pat the dough out to about 2.5cm (1 inch) thick.
Cut out rounds using a 7cm (2.75 inches) cutter or shape by hand. Re-roll any scraps of dough to make additional rounds.
Place the rounds onto the prepared baking sheet, spaced slightly apart. Decorate each Fat Rascal with two blanched almonds for 'eyes' and half a glacé cherry for the 'mouth,' pressing them gently into the dough.
In a small bowl, lightly beat the remaining egg and use a pastry brush to glaze the tops of the Fat Rascals.
Bake in the preheated oven for 12–15 minutes or until golden brown and firm to the touch.
Remove from the oven and let them cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Serve warm or at room temperature, ideally with a cup of tea!
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.1 g | 13% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 21.0 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 194 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
