“Fat Rascals” Is the Retro Recipe I Didn’t Know I Needed

Instructions

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1. 1 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.
2. 2 Line a baking sheet with parchment paper.
3. 3 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.
4. 4 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.)
5. 5 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. Brush the tops of the rounds with cream and sprinkle with the remaining 1 tablespoon of sugar.
6. 6 Bake until golden brown, 12 to 14 minutes. Transfer to a wire rack to cool slightly; serve warm. Love the recipe? Leave us stars and a comment below!