Fat Rascals - A Yorkshire Thing

Fat rascals have been around for a long time. Bettys Tea Rooms (they leave out the apostrophe), that beloved institution of the North (of England, that is), may be one of the few places a fat rascal can still be found. No, I'm not making disparaging remarks about tea room patrons! Fat rascals are tasty little buns, similar to scones, that go down a treat with a nice cup of tea. They are a Yorkshire thing, a favorite on the farm at the 10 o'clock tea break.

I have no idea how they came to be called fat rascals, but they've been around since the mid nineteenth century and are a popular item on the menu at Bettys six locations across Yorkshire. It's been eight years since I developed my recipe in honor of my Yorkshire grandfather (who may not have ever eaten a single fat rascal in his entire life, for all I know).

If I recall, the fat rascals at Bettys have glace cherries for eyes and whole blanched almonds for teeth, but I use dried cherries and slivered almonds because that's what I usually have on hand. And ever practical, like a good Yorkshire farmwife (or is that farm wife), if I'm out of whole wheat I just use all-purpose; if I'm out of dried cherries I use raisins.

If you've had a fat rascal at Bettys recently, do let me know how mine compare. I do like to be authentic (except in cases where authentic is not as delicious as it could be).

Fat Rascals

(Makes 10 buns)

1 1/3 dip-and-sweep cups (6.67 ounces/189 grams) unbleached all-purpose flour
2/3 dip-and-sweep cup (3.33 ounces/94 grams) whole wheat flour
2 tablespoons (0.875 ounce/25 grams) sugar
2 tablespoons (0.875 ounce/25 grams) dark brown sugar
1 tablespoon baking powder
3/4 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons (4 ounces/113 grams) cold unsalted butter, cut into 1/2-inch cubes
1/2 cup (2.5 ounces/71 grams) dried currants
Finely grated zest of 1 orange
1 large egg
3/4 cup (6 fluid ounces/177 ml) milk, approximately
20 dried cherry halves
30 slivered almonds


1 Preheat oven to 400F/205C/Gas6. Grease or line with parchment paper a large baking sheet (I use the Calphalon 14x16-Inch Insulated Cookie Sheet). In a medium bowl combine the flours, sugars, baking powder, cinnamon and salt. Cut the butter into the flour mixture until it resembles coarse meal. Stir in the currants, being sure to separate any that are clumped together. 

2 In 2-cup glass measure, combine egg and enough milk to make 1 cup liquid; reserve 1 tablespoon for glaze and pour the rest into dry mixture and gently mix with wooden spoon until just combined. 

3 Divide dough into 10 pieces, each measuring 1/4 cup. Shape each into a ball. Arrange 2 inches apart on prepared baking sheet. Flatten tops slightly. Brush tops with egg glaze. Decorate each with 2 dried cherry halves for eyes and 3 slivered almonds for smile. Bake for 15 to 20 minutes, until golden brown. Serve warm or at room temperature with butter.

Note: To reheat room temperature cakes, wrap loosely in foil and heat at 300F/150C/Gas2 for 10 minutes. Cakes may be frozen, double-wrapped, for up to one month. Thaw at room temperature, wrapped, then unwrap and heat at 350F/180C/Gas4 for 5 minutes.

Jean