Fat Rascals

Fruity scones prepared by rubbing fats into flour, mixing with dried fruit and spices, then baking until golden brown.

Baking Scones Dried Fruit British Cuisine Teatime

Estimated Nutrition

Calories

803.4

kcal / serving

4820.4 kcal total

Carbs

73.5g

per serving

441.2 g total

Fat

51.4g

per serving

308.5 g total

Protein

11.5g

per serving

69.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

tsp

CondimentsSauces

to serve

Dairy

Unsalted Butter

diced

Double Cream

piece

Egg

free-range, beaten

100

Clotted Cream

to serve

Unsalted Butter

to serve

Fruits

piece

Orange

zest only

piece

zest only

GrainsCereals

150

Plain Flour

NutsSeeds

tsp

Ground Cinnamon

0.5

tsp

Nutmeg

freshly grated

Blanched Almonds

OilsFats

Lard

diced

Method

Rub the diced lard and butter into the flour until the mixture resembles fine breadcrumbs.

Sieve the flours into a bowl and stir in the baking powder.

Mix in the sugar, fruit zests, spices, and dried fruit until combined.

Stir in the cream and half the beaten egg to form a dough.

Split the dough into six rounds of 2cm depth and place them on the tray.

Preheat the oven to 200°C and line a baking tray with greaseproof paper.

Brush with remaining egg and top with glacé cherries and almonds.

Bake for 15-20 minutes until golden-brown and cool slightly.

Serve warm with clotted cream, jam, and butter.