Baking

David Atherton’s Spicy Fat Rascal Scones

I’m from Yorkshire so I know a good fat rascal. It is basically an enriched scone that can be eaten without jam or cream. I love taking these out on a hike or as a pick-me-up for work in the afternoon. You can play around with the flavours all you like; they can take robust and heavy spicing, soft and light fragrance, a substantial tangy zing or simply vanilla. Below is my favourite combination of spices!

15 minutes prep, 18 minutes cook

Serves 8

Ingredients

150g unsalted butter

250g plain flour, plus extra for dusting

50g wholemeal spelt flour

1 tsp baking powder

½ tsp bicarbonate of soda

70g caster sugar, plus extra to sprinkle

Zest of 1 orange (or 10 drops of orange oil)

½ tsp ground cinnamon

½ tsp allspice

¼ tsp grated nutmeg

150g dark chocolate (70% cocoa solids), coarsely chopped

50g currants

50g raisins

2 eggs

75ml semi-skimmed milk

10ml lemon juice

100g chopped hazelnuts

Method

Preheat the oven to 200°C/ Fan 180°C /Gas 6). Line a baking tray with baking parchment.

In a large mixing bowl, rub the butter with the flours, baking powder and bicarbonate of soda until it resembles breadcrumbs. Add the sugar, orange zest or oil, spices, chocolate and dried fruit and mix together. Whisk 1 egg with the milk and lemon juice, then add to the dry mix. Work gently to form a dough (do not over-knead). The dough will be quite sticky.

Divide the dough into 8 pieces, about 100g each, and roll them into balls. You can use a dusting of flour to help if it is very sticky. Put the chopped hazelnuts into a bowl, whisk the other egg, then dip each ball into the egg wash, then the hazelnuts, then place on the lined baking tray nut-side up. Sprinkle with a little extra sugar.

Bake for 18 minutes then transfer to a wire rack to cool. These store well in an airtight container for 3–5 days.