Rascals

A generously proportioned Yorkshire biscuit cross between a fruit scone and a rock cake, perfect for baking with children.

Baking Vegetarian Kid-Friendly British Tea Time

Estimated Nutrition

Calories

520.1

kcal / serving

3120.5 kcal total

Carbs

71g

per serving

425.8 g total

Fat

23g

per serving

138.2 g total

Protein

8.7g

per serving

52.4 g total

Cook Time

minutes

Serves

biscuits

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Self-Raising Flour

sifted

tsp

Baking Powder

Caster Sugar

Dairy

125

piece

large free-range

piece

beaten with a little milk for egg wash

piece

Clotted Cream

to serve

Fruits

piece

Lemon

zest only

120

Mixed Dried Fruit

currants, sultanas, and raisins

Mixed Peel

piece

Glacé Cherries

halved, for garnish

GrainsCereals

150

Plain Flour

sifted, plus extra for dusting

NutsSeeds

0.5

tsp

Mixed Spice

piece

Almonds

blanched, for garnish

Method

Preheat the oven to 180°C.

Mix the flours, sugar, and baking powder in a bowl and rub in the butter.

Stir in the lemon zest, dried fruit, mixed peel, and spice.

Whisk the egg and 50ml of milk together, add to the dry ingredients, and mix into a dough.

Roll out the dough on a floured surface to 2cm thickness and cut into biscuits.

Brush with egg wash and decorate with halved cherries and almonds.

Bake for 15-20 minutes until golden-brown.

Serve warm with butter or clotted cream.