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.
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Hedaya Elsenawy
[email protected]These scones are a great way to use up leftover fruit. I used a combination of cranberries, blueberries, and raspberries. They were delicious!
PREM Don
[email protected]I've made these scones several times now and they're always a hit! They're so easy to make and they're always delicious.
Destiny Scalise
[email protected]These scones are the perfect combination of sweet and tart. The cranberries and orange zest add a lovely flavor. I will definitely be making these again.
GERALD MUHU
[email protected]I made these scones for my family and they loved them! They're so easy to make and they taste delicious. I will definitely be making these again.
Dil Pakistan
[email protected]These scones are amazing! I love the combination of cranberries, orange zest, and nuts. They're the perfect treat for a cold winter day.
Tori Anderson
[email protected]I've been looking for a good fruit scone recipe for a while now, and this one is definitely it! The scones are so easy to make and they turned out perfectly. They're light and fluffy, with just the right amount of sweetness. I'll definitely be making
igwemoh kind
[email protected]These scones were a hit at my afternoon tea party! They were so light and fluffy, and the fruit and nuts added a lovely flavor. I will definitely be making these again.
Prince verdugo Sharps
[email protected]I'm not a huge fan of scones, but I decided to give this recipe a try and I'm so glad I did! These are the best scones I've ever had. They're so moist and flavorful. I will definitely be making these again.
Shahvaze Mughal
[email protected]I was a bit skeptical about the amount of butter in this recipe, but it really does make all the difference. The scones are incredibly rich and flavorful. A real treat!
junaid Saraki
[email protected]These are the best fruit scones I've ever had! The cranberries and orange zest give them such a wonderful flavor. I'll definitely be making these again for my next brunch party.
Faithful Uwaoma
[email protected]Followed the recipe exactly and they turned out perfect! So light and fluffy, with a lovely golden crust. My family loved them.
Vihanga Sithum
[email protected]Just made these and they are absolutely delicious! The perfect balance of sweetness and spice. I will definitely be making these again.