Betty's of York Tea Room Fat Rascals Fruit Buns Scones

Indulge in the rich, fruity charm of Betty's of York Tea Room Fat Rascals Fruit Buns Scones—a traditional Yorkshire delicacy that perfectly marries the warmth of a scone with the hearty flavor of a fruit bun. Packed with a medley of mixed dried fruits, zesty mixed peel, and a fragrant hint of cinnamon and nutmeg, these golden, crumbly treats are as visually delightful as they are delicious, thanks to their playful glacé cherry "eyes" and almond "eyebrows." Quick to prepare with just 20 minutes of prep time, these Fat Rascals are a nod to classic British baking and are ideal when served warm, paired with a generous slather of butter, jam, or clotted cream. Whether you're hosting a quintessential afternoon tea or simply satisfying your baking cravings, this recipe delivers an irresistible taste of Yorkshire heritage!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 6

Ingredients

• 450 grams Plain flour
• 1 tablespoon Baking powder
• 115 grams Unsalted butter (cold, diced)
• 125 grams Golden caster sugar
• 200 grams Mixed dried fruit (raisins, sultanas, currants)
• 50 grams Mixed peel
• 1 teaspoon Ground cinnamon
• 0.5 teaspoon Ground nutmeg
• 2 large Eggs (beaten)
• 2 tablespoons Whole milk
• 6 Glacé cherries (halved for decoration)
• 12 Blanched almonds

Directions

Step 1

Preheat your oven to 200°C (180°C fan) or 400°F. Line a baking sheet with parchment paper.

Step 2

In a large mixing bowl, sift together the plain flour and baking powder. Add the cold, diced butter, and rub it into the flour using your fingertips until the mixture resembles breadcrumbs.

Step 3

Stir in the golden caster sugar, mixed dried fruit, mixed peel, ground cinnamon, and ground nutmeg.

Step 4

Make a well in the center of the dry ingredients. Add the beaten eggs and milk, reserving a small amount of the egg for glazing later. Mix gently with a wooden spoon or your hands until it starts to come together into a sticky dough.

Step 5

Turn the dough out onto a lightly floured surface and knead gently until smooth. Be careful not to overwork it.

Step 6

Divide the dough into six equal portions. Shape each portion into a rough, flattened round (about 1.5 inches thick) and place them on the prepared baking sheet.

Step 7

Brush the tops of the Fat Rascals with the reserved beaten egg. Decorate each one with two halved glacé cherries (positioned like eyes) and two blanched almonds (above the 'eyes' to resemble eyebrows).

Step 8

Bake in the preheated oven for 12-15 minutes, or until golden brown and risen.

Step 9

Remove from the oven and allow to cool slightly on the baking sheet before transferring to a wire rack.

Step 10

Serve warm or cold with butter, jam, or clotted cream, and enjoy the Yorkshire classic!

Nutrition Facts

Serving size	(545.5g)

Amount per serving	% Daily Value*
Calories	1839.2

Total Fat 5.9g	0%
Saturated Fat 1.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 3.7mg	0%
Sodium 1371.2mg	0%
Total Carbohydrate 392.0g	0%
Dietary Fiber 15.6g	0%
Total Sugars 38.0g
Protein 48.1g	0%

Vitamin D 13.5IU	0%
Calcium 135.3mg	0%
Iron 21.1mg	0%
Potassium 592.0mg	0%

*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.

Source of Calories

Fat: 2.9%

Protein: 10.6%

Carbs: 86.5%