Fat Rascals

These chubby scones from Yorkshire are a trademark of Bettys Tea Rooms in Yorkshire. They originally came from the villages near the North Riding moors. The toothy creations are especially delightful for children. This recipe is taken from Bruce Richardson's "Great Tea Rooms of Britain" book.


1-3/4 cups all-purpose flour, sifted

1/2 teaspoon baking powder

Pinch salt

4 ounces butter, softened

1/3 cup superfine sugar

1/4 cup orange zest

1/3 cup currants

1/4 cup milk and water, mixed

12 maraschino cherries

20 almond slices

2 tablespoons sugar


Preheat oven to 400° F.

Grease a baking sheet.

Mix together flour, baking powder, and salt. Use a fork to work in butter.

Mix in sugar, orange zest, and currants. Add enough milk and water to make dough firm.

On a floured board, roll out dough to 1/2-inch thickness and cut out circles using a 4 or 5-inch cutter.

Place on prepared sheet and lightly sprinkle with sugar.

Make a face on each Fat Rascal by placing 2 maraschino cherries for eyes and 3 sliced almonds for teeth.

Bake for 20 to 25 minutes or until golden. Remove from oven and lift carefully onto a wire rack to cool. Makes 6.


See more free recipes from Shelley and Bruce Richardson's tea recipe books.