Betty's of York Tea Room Fat Rascals - Fruit Buns/Scones

• 100 g butter, softened
• 250 g plain flour
• 75 g currants
• 50 g mixed citrus peels
• 1 12 teaspoons baking powder
• 75 g golden caster sugar
• 150 ml whipping cream or 150 ml sour cream or 150 ml creme fraiche
• 1 egg, beaten
• glace cherries, for decoration
• blanched almond, for decoration (whole)

1. Pre-heat the oven to 220C/425F/Gas 7 and grease or line a baking sheet, or a cookie sheet.
2. Rub the butter into the flour until it resembles breadcrumbs.
3. Add the remaining dry ingredients and mix well.
4. Add the cream and mix to a stiff paste - a firm dough.
5. Roll the mixture out on a floured board, to about 1" thickness and stamp out rounds, of about 3" in diameter.
6. ( You can also shape the fat rascals by hand; take a piece of dough, about the size of a small egg, and make a small ball - flatten it out slghtly into bread roll shapes - like a bread bap shape.)
7. Arrange them on the greased baking tray and glaze them generously with the beaten egg.
8. Then place 2 whole blanched almonds on top with a halved glace cherry for decoration - pushing them down gently into the dough, so they do not fall off during baking!
9. Bake for 15 to 20 minutes, or until they have risen and are golden brown.
10. Allow to cool on a wire cooling rack.
11. Store them in an airtight tin for up to 4 days.

butter, flour, currants, peels, baking powder, sugar, whipping cream, egg, glace cherries, blanched almond

Taken from www.food.com/recipe/bettys-of-york-tea-room-fat-rascals-fruit-buns-scones-290996 (may not work)