When I first tasted Betty’s Fat Rascals, I realised they were unlike any other cake or fruit scone I had ever tried. These plump, slightly rustic bakes felt like a playful cross between a rock cake and a scone, yet they carried their own charm. The faces made with cherries and almonds gave them a cheeky personality, almost too pretty to eat.
Served with a cup of Yorkshire Tea, they instantly became a favourite of mine. Their fruity sweetness comes from dried fruit, peel, and a hint of citrus, making every bite truly delicious.
what is Betty’s Fat Rascals? THE ANSWER
Learning to make them at home was a journey of trial, a few small errors, and plenty of taste tests. I even tried a festive Christmas version with brandy butter, which turned out surprisingly good. With the right ingredients, a simple recipe, and a little hand in the kitchen, you can get close to that authentic special rascals flavour. They are best made fresh and enjoyed the same day, as the natural textures really shine then.
I once ordered them online, and while the delivery was quick, nothing compares to baking your own at home.
The products from Yorkshire bakeries always feel secret, yet when you try to recreate them, you discover how much joy the process brings. From the butter-rich dough to the glacé cherry smile, everything about these pretty little bakes is about warmth and tradition. No wonder they are so popular — every one feels like a small story of Yorkshire heritage, made with best intentions and served with a smile.
MY RECIPE FOR BETTY’S FAT RASCALS
When I first tried baking Betty’s Fat Rascals, I worked with a secret family recipe that needed a bit of trial and even an error or two before I felt truly pleased with the result; these traditional scone-cum-bun bakes felt so close to what I once tasted in Yorkshire, and they quickly became a delicious treat for everyone at home, whether packed in a box for lunch, shared during tea time, or carried away on a picnic; each bite felt full of life, sometimes light and little, sometimes wonderfully rich, and though numerous taste tests were needed, each one reminded me how much I enjoyed the process, because them being slightly rustic yet full of charm made every event more special, whether at a table or simply on the go, and I still hope to keep making Fat Rascals for years, as the memory of those first bites stays with me and always makes me think how baking connects us so well, even when time and distance pass, and as everyone says, it’s not just the flavor but the story you create with what you made, because when you finally do it right, it feels pretty wonderful, and I think that’s what baking is really about—sharing something warm that makes life taste that much better.
This recipe makes 5 fat rascals when divided into 160g portions.
Times & temperatures
- My kitchen temperature: 18c / 65f
- Oven temperature: 200c / 390f
- Oven setting: Bake mode (top & bottom heat with fan turned off)
- Bake time: 20 minutes
Recipe & Method
- 150g Unsalted butter
- 80g Brown sugar
- Zest from 1 orange
- 1/4 tsp of cinnamon
- 1/4 tsp finely grated nutmeg
- 1 tsp baking powder
- 150g all purpose flour
- 150g Self raising flour
- 2 eggs
- 75g mixed peel
- 75g currants
- Pinch of salt
- (touch of double cream may be needed to adjust the consistency of the mixture)
- To decorate
- 5 glacé cherries cut in half
- 15 blanched almonds
- Start by cutting a cube of butter and leave it at room temperature to soften. Beat it with an electric whisk until it begins to fluff; sometimes I use a hand whisk or a spatula, though it takes a little longer.
- Add brown sugar into the bowl and cream it with the other ingredients for a few minutes. Then grate the zest of an orange, add cinnamon and nutmeg, and mix everything loosely with salt, baking powder, and flours, followed by mixed peel and currents.
- To combine, add two whole eggs. The texture of the dough should look just like in my kitchen video—easy to shape with your hands, not too wet or too dry. If needed, add a little milk or cream to adjust over time.
- Divide the mixture, which weighs in grams, into portions—you can make little or big ones. Roll them into balls, flatten the top and bottom, and leave them to open slightly during baking, or keep them more compact if you prefer.
- Place the dough on a tray lined with nonstick baking paper or a silicon mat. Bake in the centre of a hot oven, preheated to 200c or 390f, for about 20 minutes.
- Once they cool on a wire rack, they are best eaten while slightly warm. Sharing this on my blog has been rewarding, especially when readers support my ongoing content creation to keep the website ad-free, and many even send a contribution with a quick click.
WHY YOU’LL LOVE THIS RECIPE
For me, Betty’s Fat Rascal bakes are a joy because they are easy to prepare, wonderfully adaptable, and can be given your own creative twist; they are made with simple ingredients that you can using straight from the cupboard, and the result turns into a warm treat that pairs perfectly with tea.
I love how they can be shared with children, packed in a box, or even turned into a thoughtful gift. This recipe is not only simple but also easily adjusted to your own style, whether you want them light or a little more rich, while still staying without the fuss and high price you’d expect at a bakery. In my kitchen, I’ve found nothing more satisfying than showing how baking can bring joy and comfort, with every Rascal carrying that homemade touch.
THE HISTORY OF FAT RASCALS
The origin of Betty’s Fat Rascals is often described as unknown, yet their story feels alive in every bite. They were first made around the mid-19th Century, though some food historians trace the original recipe back to Elizabethan times. They originate from Yorkshire and Durham, and soon became popular in the bakeries of the North East of England. Known by other names such as North Riding Turf Cakes, they were once little cakes shaped from the leftovers of dough and pastry at the end of the day, often cooked over turf fires.
Traditionally, lard gave these buns their richness, but later butter became the heart of the recipe, making the tasty mix of fruit and citrus peel even more comforting. I have always thought they’re best with a warm cuppa, on a picnic, or slipped into a lunch box for hungry workers and children. Even when living in France, especially SW France, I found myself baking them regularly to keep a sense of my own home away from home.
There is also a deeply poignant, historical note tied to Bettys. After the tearoom first opened its doors in York, the 2nd world war soon broke out. The Bar in the basement of the Tea Rooms became a favourite haunt for thousands of airmen stationed nearby. Many engraved their signatures on a mirror with a diamond pen, and it still remains on display today — a lasting tribute to their bravery.
FAQs
What is a Fat Rascal at Bettys?
The plump, fruity scones at Bettys are hand-decorated with a cheeky glacé cherry and almond face, made from a special Fat Rascal recipe in Yorkshire. These scones are a firm favourite, among the most popular products, and often ordered online.
How long do Bettys Fat Rascals last?
Fat Rascals taste best when eaten warm and buttered on the day of delivery, but you can also freeze them to enjoy within one month.
How to serve Bettys Fat Rascals?
The proper way to enjoy a Fat Rascal® is warm, buttered, with lashings of refreshing Tea Room Blend Tea. Often packaged in a beautifully designed box, they make a supremely good gift for a committed Rascal fan or loved ones in your life who may need to discover the charm of the Yorkshire Fat Rascal®.
Where do Fat Rascals come from?
The buns that originate in Yorkshire were made in Elizabethan times, and people would serve them warm or cool with a dollop of extra thick double cream.
