Fat Rascals Recipe (Fruited Scones)

Self-raising flour: This is a type of flour that already contains a leavening agent, which helps the scones rise and become fluffy.

Butter: Cold and cubed, it adds richness and helps create a flaky texture in the scones.

Caster sugar: A fine sugar that dissolves easily, adding sweetness to the scones.

Mixed dried fruit: A combination of dried fruits like raisins, currants, and sultanas that add sweetness and texture.

Egg: Beaten, it helps bind the ingredients together and adds richness.

Milk: Adds moisture to the dough, making it easier to shape and bake.

When rubbing the butter into the flour, make sure to use your fingertips rather than your whole hands. This helps to keep the butter cold and prevents it from melting too quickly, which is crucial for achieving the light, crumbly texture of the scones.

• self-raising flour - Substitute with all-purpose flour: Mix 225 g of all-purpose flour with 2 teaspoon of baking powder and a pinch of salt to mimic self-raising flour.

• cubed cold butter - Substitute with margarine: Margarine can be used in the same quantity and will provide a similar texture and fat content.

• caster sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to achieve a finer texture similar to caster sugar.

• mixed dried fruit - Substitute with raisins and currants: A combination of raisins and currants can provide a similar flavor and texture profile.

• beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon of flaxseed meal with 3 tablespoon of water to create a vegan egg substitute.

• milk - Substitute with almond milk: Almond milk can be used to maintain moisture and provide a similar consistency.

• Allow the Fat Rascals to cool completely on a wire rack before storing or freezing. This prevents condensation and sogginess.

• For short-term storage, place the scones in an airtight container. They will stay fresh at room temperature for up to 2 days.

• If you prefer to refrigerate, wrap each scone individually in plastic wrap or aluminum foil, then place them in an airtight container. They will keep for up to a week.

• To freeze, first wrap each Fat Rascal tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label with the date for reference.

• When ready to enjoy, thaw the scones at room temperature for a few hours or overnight in the refrigerator.

• For a freshly baked taste, reheat thawed Fat Rascals in a preheated oven at 180°C (350°F) for about 5-10 minutes until warmed through.

• Avoid microwaving as it can make the scones rubbery. Instead, use a toaster oven for a quick warm-up.

• If you notice any signs of mold or off smells, discard the scones immediately to ensure food safety.

• Preheat your oven to 180°C (350°F). Place the fat rascals on a baking tray and cover them loosely with aluminum foil to prevent them from drying out. Warm them for about 10 minutes or until they are heated through.

• For a quicker method, use a microwave. Place a fat rascal on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the scone rubbery.

• If you have a toaster oven, preheat it to 180°C (350°F). Place the fat rascals directly on the rack or on a baking tray. Heat for 5-7 minutes until they are warm and slightly crispy on the outside.

• For an extra touch of indulgence, slice the fat rascals in half and toast them lightly in a regular toaster. This method adds a delightful crunch to the exterior while keeping the inside soft and warm.

• If you prefer a stovetop method, heat a non-stick skillet over medium-low heat. Place the fat rascals in the skillet and cover with a lid. Warm them for about 2-3 minutes on each side, ensuring they do not burn.

• Oven: Preheat to 200°c (400°f) to bake the scones until golden brown.

• Mixing bowl: Use to combine the flour and butter, and later to mix in the sugar, dried fruit, egg, and milk.

• Baking tray: Place the shaped dough rounds on this tray for baking.

• Pastry cutter: Helpful for cutting the cold butter into the flour to achieve a breadcrumb-like texture.

• Measuring spoons: Use to measure out the 3 tablespoons of milk accurately.

• Measuring scale: Essential for weighing the flour, butter, sugar, and dried fruit to ensure precise measurements.

• Wooden spoon: Useful for stirring the sugar and dried fruit into the flour mixture.

• Whisk: Beat the egg before adding it to the dough mixture.

• Knife: Handy for dividing the dough into 8 equal pieces.

• Cooling rack: Place the baked scones on this rack to cool down after baking.

Prepare ingredients in advance: Measure and prepare all ingredients before starting. This will streamline the cooking process.

Use a food processor: Quickly rub the butter into the flour using a food processor to save time.

Preheat the oven early: Turn on the oven before you start mixing to ensure it reaches the right temperature by the time you are ready to bake.

Batch work: Double the recipe and freeze half the dough for future use.

Clean as you go: Keep your workspace tidy by cleaning up while the scones are baking.