Fat rascals
Baking a batch of fruity little scones for tea is really easy... though maybe less so if you rope in the little ones!
Ingredients
- 150²µ/5¼´Ç³ú plain flour
- 150²µ/5¼´Ç³ú self-raising flour
- 1 tsp baking powder
- 65²µ/2¼´Ç³ú lard, diced
- 65²µ/2¼´Ç³ú unsalted butter, diced
- 90²µ/3¼´Ç³ú caster sugar
- 1 orange, zest only
- 1 lemon, zest only
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- 50²µ/1¾´Ç³ú currants
- 50²µ/1¾´Ç³ú raisins
- 50²µ/1¾´Ç³ú sultanas
- 50ml/1¾fl oz double cream
- 2 free-range eggs, beaten
- 50²µ/1¾´Ç³ú glacé cherries
- 50²µ/1¾´Ç³ú blanched almonds
To serve
- 100²µ/3½´Ç³ú clotted cream
- 70²µ/2½´Ç³ú strawberry jam
- 50²µ/1¾´Ç³ú unsalted butter
Method
Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
Sieve the flours into a bowl and stir in the baking powder.
Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.
Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined.
Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.
Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.
Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.
Serve warm with the clotted cream, jam and butter.
