Fat Rascals- United Kingdom #66
Baking a batch of fruity little scones for coffee or tea is really easy. A cross between a bun and a scone, flecked with citrus peel and spice and filled with juicy fruit. It originated in Yorkshire at least as early as the 19th century.Ingredients:
1-1/4c. all-purpose flour1-1/4c. self-raising flour
1 tsp. baking powder
6T. lard, diced
6T. unsalted butter, diced
90g. sugar
1 orange zest only
1 lemon, zest only
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/2c.currants
1/2c. raisins
1/2c. sultanas
1/4c. heavy cream
2 eggs beaten
1/2c. glaze cherries
1/2c. blanched almonds
To Serve:
3-1/2oz. clotted cream
2-1/2oz. strawberry jam
1-3/4oz. unsalted butter
- Preheat oven 400F. Line baking sheet with parchment paper.
- Sift 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 6 pieces, shape into large rounds, 1inch deep and place onto the prepared baking tray.
- Brush the remaining beaten egg over the top of the 'rascals' and top with the glaze cherries and blanched almonds.
- Bake for 15-20mins. or until golden brown. remove from the oven and set aside to cool slightly.
- Serve warm with the clotted cream, jam and butter.
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