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!
Per rascal 13.1g of saturated fat.
If you do not have golden caster sugar you can use regular white caster sugar.
Just used currants as the fruit and it was so light absolutely lovely, and I for one will not be sharing - 29 Mar 2015
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
It's a long time since I've had a Fat Rascal from Betty's, as my husband no longer goes to North Yorkshire. I've tried to find a recipe similar to theirs without success, until today in fact my husband reckons that they're better than Betty's 😁 Well done Chocomania, I'll definitely be baking these again. 👨🍳 - 23 Dec 2016