Yorkshire Fat Rascals

Posted on

  Fat Rascals were invented, and made famous, by Betty's Tearooms in Yorkshire. They are a type of Yorkshire tea biscuit or turf cake, and very similar to a scone. They are terrific, served with afternoon tea, accompanied by strawberry jam, butter and clotted cream, for a touch of indulgent decadence. Makes 6 Fat Rascals.



  • 100g butter, softened
  • 250g plain flour
  • 75g currants
  • 50g mixed citrus peels
  • 1½tsp baking powder
  • 75g golden caster sugar
  • 150ml reduced fat crème fraiche
  • 1 egg, beaten
  • glace cherries, and blanched almonds for decoration


  1. Pre-heat the oven to 220C/200c Fan/425Fand line a baking sheet with baking parchment.
  2. Rub the butter into the flour until it resembles breadcrumbs.
  3. Add the remaining dry ingredients and mix well.
  4. Now add the crème fraiche  and mix to a firm dough.
  5. Roll the mixture out on a floured board, into a cylinder, about 5cms thick, and divide the it into six pieces.
  6.  Gently roll each piece into a ball and then squash it slightly flat.
  7. Arrange them on the lined baking tray and glaze them generously with the beaten egg.
  8. Then add two glace cherries and 2 pieces of blanched almond to each rascal, ensuring that they are well stuck on and will not fall off.
  9. Bake for 15 to 20 minutes, or until they have risen and are golden brown.
  10. Allow to cool on a wire cooling rack.
  11. They will keep in an airtight tin for up to 4 days.
  12. Serve with strawberry jam, butter and if you feel decadent, some clotted cream!

Comments are closed.