Best 5 Fat Rascals Recipes
Dive into the delightful world of Fat Rascals, a traditional British delicacy that tantalizes taste buds with its delectable flavors. These soft and fluffy scones, also known as Yorkshire Fat Rascals or Bath Buns, captivate with a unique combination of sweet and tangy notes. Originating in the 18th century, these delectable treats have stood the test of time, becoming a cherished part of British teatime traditions.
This article presents a curated collection of Fat Rascal recipes, each offering a unique twist on this classic treat. Indulge in the traditional recipe that stays true to its roots, featuring simple yet satisfying ingredients. Elevate your baking experience with the Orange & Cranberry Fat Rascals, where the vibrant flavors of zesty orange and tart cranberries create a delightful burst of flavor. For a touch of indulgence, try the Chocolate Chip Fat Rascals, where rich chocolate chips melt into a gooey embrace within the soft scone. And for those with dietary restrictions, the Gluten-Free Fat Rascals provide a delectable alternative without compromising on taste.
No matter your preference, these Fat Rascal recipes promise an unforgettable culinary journey. Embark on this delectable adventure and discover why these timeless treats have captivated hearts and taste buds for centuries.
BETTY'S OF YORK TEA ROOM FAT RASCALS - FRUIT BUNS/SCONES
When I worked in York, I used to nip down to Betty's of York Tea Rooms in my lunch break and treat myself to one of these delicious buns! Actually, they are a cross between a bun and a scone, and Betty's Fat Rascals differ from some other recipes, as they have whole blanched almonds and glace cherries on top! The origin of the name is unknown, but they are thought to have been made since the mid 19th Century - under the name of Fat Rascals! They originate from Yorkshire and Durham, and are very popular in most bakeries in the North East of England. These tasty fruit and peel buns are wonderful with a cuppa, to take on a picnic or, to tuck into a lunch box for the hungry workers and children! The original recipe uses lard, probably where the word "Fat" comes from - but I am not a lover of lard, so I have specified butter. A poignant historical note: A few years after Betty's opened its doors in York war broke out, and Betty's - in particular the basement 'Betty's Bar' - became a favourite haunt of thousands of airmen stationed around York. 'Betty's Mirror', on which many of them engraved their signatures with a diamond pen, remains on display today as a fitting tribute to their bravery, as obviously, some never came back. (NB: I note that a reviewer has said these are NOT Betty's Fat Rascals!! Well of course they aren't, as I don't have the "secret" recipe - but they are a very close match! There are dozens of Fat Rascals recipes throughout Yorkshire, this recipe is as close as you will get outside Betty's Tea Room! Enjoy them as a typical Yorkshire treat, as I still do in France!)
Provided by French Tart
Categories Scones
Time 25m
Yield 8-10 Fat Rascals
Number Of Ingredients 10
Steps:
- Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
- Rub the butter into the flour until it resembles breadcrumbs.
- Add the remaining dry ingredients and mix well.
- Add the cream and mix to a stiff paste - a firm dough.
- Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
- Arrange them on the greased baking tray and glaze them generously with the beaten egg.
- Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
- Bake for 15 to 20 minutes, or until they have risen and are golden brown.
- Allow to cool on a wire cooling rack.
- Store them in an airtight tin for up to 4 days.
FAT RASCALS (POTATO CHEESE PUFFS)
This is an all-time favorite Saturday night snack at our house. I'd always made potato patties with any leftover mashed potatoes that I had, but when I came across Fat Rascals they sounded like a delicious variation. Now my family deliberately leaves some mashed potatoes in the bowl during dinner just so that I can make this treat the next day!
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 20m
Yield about 24 puffs.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, baking powder, salt and pepper. Combine the cheese, mashed potatoes, eggs and milk, add to dry ingredients., In an electric skillet or deep fryer, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Serve immediately. ,
Nutrition Facts :
FAT RASCALS (POTATO CHEESE PUFFS)
Tasty way to use up leftover mashed potatoes. Great instead of french fries with sandwiches, especially a big juicy hamburger!
Provided by LAURIE
Categories Potato
Time 14m
Yield 24 puffs
Number Of Ingredients 9
Steps:
- Combine all ingredients except the oil in a large bowl and mix well.
- Heat oil in a deep skillet to about 2 inches deep to 375 degrees.
- Drop potato batter by tablespoons into the oil, about 4-5 at a time, do not crowd.
- Fry 3-4 minutes until golden in color.
- Serve immediately.
FAT RASCALS
Fat Rascals are a cross between scones and rock-cakes. They were originally called turf cakes and were cooked in bakeries from the days leftovers in Elizabethan times. You can find many recipes for them online, some of which have over 25 ingredients. I, however, feel they taste at their best in their simplest form. They are a...
Provided by Clare Chambers
Categories Cookies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 190C and lightly grease a baking tray or line a baking tray with non-sticking lining.
- 2. Put the raisins into a small saucepan and cover with water. bring to the boil and simmer for 10 minutes. leave to one side.
- 3. Rub or cut the butter into the sifted flour and salt. Add the sugar and drain the raisins and add to the butter/flour mix. Add the milk and combine to a soft dough.
- 4. Using a desert or soup spoon, dollop mix into approximately 12 even mounds on the baking tray.
- 5. Put the sugar cubes into a bowl and crush into shards - I use the end of my rolling pin for this. Sprinkle on top of fat rascals.
- 6. Place baking tray in the middle of the oven for approximately 12 - 15 minutes. Until just turning golden brown at the edges.
- 7. Cool on a wire rack.......... try not to eat them when they are still too hot, but they are wonderful warm and fresh out of the oven.
YORKSHIRE FAT RASCALS
I found this old Yorkshire teatime recipe in Great British Cooking. These currant cookies are very simple, but it's impossible to eat only one!
Provided by truebrit
Categories Dessert
Time 30m
Yield 12 Rascals
Number Of Ingredients 9
Steps:
- Preheat oven to 400F; Sift flour and baking powder in medium bowl.
- Mix in the pinch of salt and brown sugar, then rub in the butter.
- Add the currants, milk and enough water to make a soft dough.
- On a floured surface, roll out dough to about 1/2-inch thickness, and cut into 2-inch rounds.
- Dust the rounds with sugar, and place on a well-greased baking pan.
- Bake for 15-20 minutes, or until the Rascals are lightly browned.
- Cool on a rack.
Tips:
- Chill the dough before baking: Chilling the dough helps to prevent the scones from spreading too much in the oven, resulting in a more tender and flaky texture.
- Use cold butter: Cold butter helps to create pockets of steam in the scones as they bake, which contributes to a light and airy texture.
- Don't overmix the dough: Overmixing the dough can result in tough scones. Mix the dough just until the ingredients are combined, then stop.
- Use a large baking sheet: This will help to prevent the scones from touching each other in the oven, which can cause them to steam and become soggy.
- Bake the scones until they are golden brown: This ensures that they are cooked through and have a slightly crispy exterior.
Conclusion:
Fat rascals are a delicious and easy-to-make treat that can be enjoyed for breakfast, lunch, or as a snack. With a few simple tips, you can make perfect fat rascals every time. Whether you prefer them plain or with your favorite toppings, these scones are sure to be a hit with everyone who tries them. So next time you're in the mood for a tasty and satisfying snack, give fat rascals a try!
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