Fat Rascal Scones – TeaTime Magazine

Fat Rascal Scones

A cross between a scone and a rock cake, these fruit-filled Fat Rascal Scones are a delightful addition to your afternoon tea menu. 

Fat Rascal Scones

  • 1½ cups cake flour
  • ¾ cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 teaspoon orange zest
  • 1 teaspoon lemon zest
  • ¼ teaspoon kosher salt
  • ¼ teaspoon apple pie spice
  • ⅛ teaspoon ground ginger
  • ⅔ cup cold unsalted butter, cubed
  • 1 cup dried black currants
  • ½ cup plus 2 tablespoons heavy whipping cream, divided
  • 1 large egg
  1. Preheat oven 375°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, whisk together cake flour, all-purpose flour, sugar, baking powder, orange zest, lemon zest, salt, apple pie spice, and ginger. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add currants, stirring well. Add ½ cup cream, stirring until mixture is evenly moist. (If dough seems dry, add more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
  3. Turn out dough onto a lightly floured surface, and gently knead 4 to 5 times. Using a rolling pin, roll out dough to a ¾-inch thickness. Using a 2¼-inch round cutter, cut 12 scones from dough, rerolling scraps as necessary. Place scones 2 inches apart on prepared baking sheet.
  4. In a small bowl, whisk together egg and remaining 2 tablespoons cream. Brush top of scones with egg wash.
  5. Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.



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Fat Rascal Scones TeaTime Magazine

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