About this recipe:The famous Betty's of Harrogate sell millions of these each year and this is the best recipe I've ever had to make these (as the Betty's recipe is top secret). They are a cross between a scone and a rock bun, usually quite big and taste gorgeous split with butter and jam smothered on them - give it a go you wont regret it!
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Method Prep:30min › Cook:22min › Ready in:52min
Preheat the oven to 200 C / Gas 6. Line a baking tray with baking parchment.
In a mixing bowl, combine the flour, salt and mixed spice, or nutmeg and mix. Add cubed butter and mix with your fingertips until the mixture resembles breadcrumbs. Add the sugar and fruit then stir to incorporate.
Pour the cream into a separate bowl and add the teaspoon of lemon juice and stir three times, it will thicken immediately so don't over stir.
Add the cream and the lightly beaten egg to the other ingredients and fold in with a wooden spoon or a flexible spatula until it forms a soft dough - get your hands in to bring it to a sticky ball.
Use floured hands to make the dough into 8 balls then place on the prepared baking tray allowing plenty of space in between each one. Add the cherries and almonds (1 cherry chopped in half and 3 blanched almonds per Rascal).
Bake in the preheated oven for 22 minutes or until risen and golden brown. Remove from the oven and serve warm, or allow to cool on a cooling rack before serving.
Per rascal 13.1g of saturated fat.
If you do not have golden caster sugar you can use regular white caster sugar.
Since I could not find the double cream and did look for something similar, I used Heavy cream and the buns were liked by all. Really good!
Made two batches and some I put the almonds on and some without, since my husband was just recently found to have a nut allergy. - 01 Apr 2015