A cross between a cake, a scone, a rock cake and a biscuit these are good warmed up with a bit of butter. Enjoy for tea or even for breakfast. Good in a pack-up, they’re buttery, crumbly, spicy and fruity.


-150g plain white flour

-150g self-raising flour

-1 tsp baking powder

-Pinch salt

-150g butter or 100g butter and 50g lard or vegetable shortening

-100g caster sugar

-Grated rind 1 lemon

-Grated rind ½ orange

- 1 tsp cinnamon

-1 pinch nutmeg

-20g dried cranberries

-2 big handfuls raisins or currants

-8-12 glacé cherries, washed, dried, quartered

- 1 egg 50ml milk


- Extra glacé cherries

- Flaked almonds (optional)

- 1 egg yolk beaten with a bit of water to glaze

1. Pre-heat oven to 200C/gas 6. Grease 1 large or 2 smaller baking trays.

2. Sift the flours, baking powder and salt into a large bowl. Rub the fat/s into the flour between your fingertips until it resembles fine crumbs. Stir in the remaining dry ingredients.

3. Beat the egg and milk. Add to the mix with a fork, adding a touch more if needed, to make a stiff (not sticky) dough. Using the lightest touch, knead it into a ball.

4. Sit the dough on a lightly floured board. Shape into a circle and flatten it lightly. Roll it out, using minimal movements until 2 cm thick. Use a 9cm plain cutter to cut out 5 or 6 rascals (or sit a 9cm saucer on the dough and cut round it with a sharp knife).

5. Sit the rascals well apart on the tray/s, as they spread. Brush them lightly with egg glaze. Stick 2 or 3 whole or halved cherries into the top of each cake. Sprinkle nuts if using.

6. Bake for 20 minutes, covering with paper to protect the tops if they brown very quickly.

7. Try not to open the oven for the first 15 minutes. Remove when golden brown and risen.

8. Cool on a rack. These are good cold but best warm (or re-heated) with butter.

- Sam Stern is a York cookery writer. He is the author of Too Good To Share.