Fat rascals recipe
 Baking a batch of fruity little scones for tea is really easy... though maybe less so if you rope in the little ones! 150g/5¼oz plain flour150g/5¼oz self-raising flour1 tsp baking powder65g/2¼oz lard, diced65g/2¼oz unsalted butter, diced90g/3¼oz caster sugar1 orange, zest only1 lemon, zest only1 tsp ground cinnamon½ tsp freshly grated nutmeg50g/1¾oz currants50g/1¾oz raisins50g/1¾oz sultanas50ml/1¾fl oz double cream2 free-range eggs, beaten50g/1¾oz glacé cherries50g/1¾oz blanched almonds 150g/5¼oz plain flour 150g/5¼oz self-raising flour 1 tsp baking powder 65g/2¼oz lard, diced 65g/2¼oz unsalted butter, diced 90g/3¼oz caster sugar 1 orange, zest only 1 lemon, zest only 1 tsp ground cinnamon ½ tsp freshly grated nutmeg 50g/1¾oz currants 50g/1¾oz raisins 50g/1¾oz sultanas 50ml/1¾fl oz double cream 2 free-range eggs, beaten 50g/1¾oz glacé cherries 50g/1¾oz blanched almonds 100g/3½oz clotted cream70g/2½oz strawberry jam50g/1¾oz unsalted butter 100g/3½oz clotted cream 70g/2½oz strawberry jam 50g/1¾oz unsalted butter Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.Sieve the flours into a bowl and stir in the baking powder.Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs.Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray.Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds.Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly.Serve warm with the clotted cream, jam and butter. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Sieve the flours into a bowl and stir in the baking powder. Sieve the flours into a bowl and stir in the baking powder. Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the diced lard and butter and rub into the flour using your fingers until the mixture resembles fine breadcrumbs. Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Add the sugar, orange zest, lemon zest, cinnamon, nutmeg and dried fruit and mix until well combined. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray. Stir in the cream and half of the beaten egg until the mixtures comes together as a dough. Cut the dough into six pieces, shape into large rounds, 2cm/1in deep and place onto the prepared baking tray. Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds. Brush the remaining beaten egg over the top of the 'rascals' and top with the glacé cherries and blanched almonds. Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly. Bake in the oven for 15-20 minutes, or until golden-brown. Remove from the oven and set aside to cool slightly. Serve warm with the clotted cream, jam and butter. Serve warm with the clotted cream, jam and butter.