Fat Rascals: A Tasty Slice of Yorkshire History
If you’ve ever visited Yorkshire, you might have come across the delightful Fat Rascal—a plump, fruity, scone-like treat that’s a proud part of the region’s baking heritage. These buttery goodies, packed with currants, citrus peel, and spices, have been warming hearts since the early 19th century. Originally called “Turf Cakes” or “Spice Buns,” they were a humble staple for workers before evolving into the iconic Fat Rascal we know today.
The Betty’s Tea Rooms in Yorkshire famously perfected the recipe in the 1980s, adding their signature cheeky face (made with almonds and cherries), turning them into a must-try for visitors. Beyond being delicious, Fat Rascals are a symbol of Yorkshire’s rich baking traditions—simple, hearty, and full of character.
Want to learn more? Check out:
- Betty’s Fat Rascal Recipe
- Yorkshire’s Food History
Whether enjoyed with a cuppa or as a sweet snack, Fat Rascals are a delicious bite of Yorkshire pride!
The Name Also Reminded Me Of The TV Show
Apologies To The Purists
I hope I am not getting into too much trouble by changing the traditional recipe. These rascals just asked for getting some sourdough goodness and the addition of the nutty Spelt flour made them even better.
As you can see, I experimented with different ways to decorate the faces.
- The chocolate chips melted too much
- The frozen blueberries worked ok
- The dried cranberries stayed in place and red. I like them best. What do you think?
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Equipment
- 1 Food processor
- 2 bowl
- 1 Mixer optional
- 1 Baking sheet
Ingredients
- 175 grams all purpose flour
- 175 grams (sprouted) spelt flour
- 150 grams butter (cold) cubed
- 2 tsp baking powder
- 120 grams caster sugar or fine artificial sweetener
- 100 grams mixed dried fruit
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 orange zested
- 1 lemon zested
- 3 eggs divided
- 2 tbsp milk I use oatmilk
- 130 grams sourdough discard (unfed sourdough starter)
For Decoration
- 12 (dried) cranberries
- 1 tbs almonds
Instructions
- Heat the oven to 180° C / 350° F
- Line one baking sheet with a silicone mat or parchment
- Add the flours and the butter to the food processor and pulse until the mixture looks like breadcrumbs175 grams all purpose flour, 150 grams butter (cold), 175 grams (sprouted) spelt flour
- Transfer to a large bowl and stir in the dry ingredients2 tsp baking powder, 120 grams caster sugar, 100 grams mixed dried fruit, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 orange zested, 1 lemon zested
- Whisk the egg whites and two egg yokes, the discard and milk together (with a blender). Hold back the third egg yoke for the egg wash3 eggs, 2 tbsp milk, 130 grams sourdough discard
- Mix to combine everything. If the mixture is too dry, carefully add a tablespoon of milk. Don't overmix!
- Transfer the dough to a clean working surface and pat it into a disk shape. It should be a soft dough, similar to scones.
- Divide the disk into six parts and shape big balls
- Place the rascals on a baking sheet
- Whisk the remaining egg white and some milk together and brush the balls with the egg wash.
- Add two cranberries each as eyes12 (dried) cranberries
- Form a big mouth with the almonds1 tbs almonds
- Bake in the oven for 15-20 minutes. The rascals are done once the bottom gets brown and they sound hollow when you tap on the bottom
- You can enjoy these warm or for a day or two – if you can hold on to them that long 🙂
