Fat rascals

Fat rascals are first recorded as being baked in Elizabethan times.  You can find many different versions of the recipe, but I like to keep it simple.  I have seen one recipe with 23 different ingredients - eeek

They are a cross between a scone and a rock bun, very light and simply delicious - very popular with my taste testers at work.

Makes about 12

Temperature 190

Note:  The reason for boiling the raisins is that it plums them up really nicely and makes them juicy.  it also helps to stop them over cooking when in the oven.

Equipment:
Mixing Bowl
Small bowl
Spatula
Hand held mixer
Spoon
Pastry cutter - optional
Saucepan

Ingredients:
4oz butter
8 oz Self-raising flour
a pinch of salt
2 oz castor sugar
2 oz raisins
4 - 6 tbsp milk
6 sugar cubes

1. Place the raisins in the saucpan and cover with water.  
2. Bring to the boil and boil for about 5 minutes and then drain.  
3. Whilst the raisins are cooking place the sugar cubes into a small bowl and using the end of a rolling pin or a clean hammer bash them them until you have lots of broken lumps, then put to one side. 
4. Sift the flour and salt into the bowl.  
5. Rub or cut in the butter.  
6. Add the sugar and drained raisins.  
7. Add 4 tbsp of the milk and form to a soft dough - add more milk if required.  
8. Drop spoonfuls of the mixture onto a baking tray.  
9. Sprinkle the broken sugar cubes over the top of the fat rascals and place on 2nd shelf from the top in the oven.  
10. Cook for about 12 - 15 minutes and cool on wire rack.