Fat Rascals
Prep Time
15 minutes
Cook time
12 minutes
Total time
27 minutes
Ingredients
- 1 cup dried currants or raisins
- 2 cups all-purpose flour
- ÂĽ cup granulated sugar, divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ¾ cup (1½ sticks) unsalted butter, cut into cubes and chilled
- â…” cup heavy cream, half-and-half, or whole milk, plus more for brushing
Instructions
- Place the currants in a small bowl and cover with hot water. Let soak for 10 minutes, then pour through a fine-mesh strainer to drain. Rinse quickly with cold water to cool, and drain well again.
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, 3 tablespoons sugar, baking powder, and salt until combined. Add the butter. Combine the mixture using your hands, breaking the butter into pea-size pieces. Mix in the drained currants until evenly distributed.
- Make a well in the center of the mixture. Slowly pour in the cream, and use a fork to incorporate it into the flour mixture to make a shaggy dough. Use your hands to gather and gently press the dough together, incorporating any remaining flour. (Do not overwork.)
- Transfer the dough to a clean surface, then roll into 1-inch thickness. Use a 2-inch biscuit cutter to cut into rounds. Transfer the rounds to the prepared baking sheet, evenly spaced apart. Gently re-roll the dough scraps and cut out more rounds. If the dough has warmed, chill in the fridge for 30 minutes or the freezer for 15 minutes before baking.
- Brush the tops of the rounds with cream and sprinkle with the remaining 1 tablespoon of sugar.
- Bake until golden brown, 12 to 14 minutes. Transfer to a wire rack to cool slightly; serve warm.
Adapted from: Simply Recipes
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Nutrition per serving (12 servings)
Calories 277 • Total Fat 17g • Saturated Fat 10g • Sodium 145mg • Total Carbohydrates 31g • Dietary Fiber 1g • Added Sugars 4g • Protein 3g
* Analyzed with heavy cream.
Dietitian’s Note
Using whole milk instead of heavy cream or half & half would reduce the total fat and saturated fat content. When selecting dried currants or raisins, select a brand that does not have sugar added to the dried fruit.
