150g Plain Flour
150g Self- Raising Flour
1 tsp baking powder
90g Caster Sugar
130g Butter cubed (room temperature)
1 Medium Egg
Grated Zest 1 Orange
Grated Zest 1 Lemon
2 tsp cinnamon
½ tsp grated fresh nutmeg
150g dried fruit
50ml milk or replace with the orange and lemon juice
Glaze and finish
1 egg yolk
Preparation Time 30min
Cooking Time 15-18min
Oven Temperature 220c / 425F / Gas mark 7
Rascals but for some reason I could never remember their name and often called these ‘Growlers’ for no apparent reason. These were first made in Yorkshire UK. The origins however seem to be fought over.
Rascals taste like a spiced scone with added extras. Even people that wouldn’t normally go for a spice bun seem to like these and are perfect with a cup of tea. Eaten on their own, no added cream, butter or jam as you may serve a scone.
The design represents a funny face with cherries for eyes and blanched Almonds for teeth. These are nice at any time but can be adapted for red Nose day or a Halloween treat!
Pre- heat your oven to 220c / 425F / Gas mark 7
Sift the flour and baking powder into a bowl
Rub in the butter into the flour using your fingertips until the mixture looks like bread crumbs
Add the sugar Add the beaten egg, milk and mix in
Add the dried fruit, grated nutmeg zest of the orange and lemon. (I tend to pre-sock the dried fruit in the juice of the orange and lemon 15-20min)
Remove from the bowl and roll the dough out to a 2cm / ¾ inch depth.
Use a 5cm / 2-inch round pastry cutter to cut out the scones (Tip do not twist / turn the cutter to remove as this can hinder the baking rise of the rascal)
Place some grease proof paper / baking parchment onto a baking tray and place the rascals on top.
Glaze the top with a beaten egg yolk and decorate with glacè cherries and blanked almonds. Do not glaze the sides as this will prevent the scones from rising.
Above picture show pre-baked rascals
Bake for 15-18 minutes until the rascals have risen and look a golden colour.