Sorta Vegan Fat Rascals for Yorkshire Lass Kate

Maybe you have heard that Prince William is marrying Catherine Middleton, a woman whose family includes a Yorkshire miner!  This labouring ancestor has led many to anoint Kate a commoner, and just like the millions of working Britons (and Canadians and Australians and Jamaicans) who will one day be her subjects. I learned from the very good Channel 4 documentary, Meet the Middletons now showing on Bravo and E!, that her ancestors also include Leeds solicitors and mill owners.  The show highlights her social-climbing grandmother on one side, and on the other side, the deaths of her three great-great uncles in the Great War, which allowed for the establishment of a trust for their sister's family (we don't need to go into sexist inheritance laws that wouldn't allow this sister to come into the family money (or go into the family business) in her own right).  This trust allowed for the education of Catherine's father's family, and helped pay for her expensive private schooling.

OK OK, I digress, this is a blog about food after all.  It kind of makes me uncomfortable all the discussion of her blood and the royal line!  Very Harry Potter.  One thing is clear: the lady had a lot of ancestors in Yorkshire.  On my trip to England last month, I went to York and visited the famous and very popular Betty's Tea room.

That was the line to have tea in the tea rooms!  Their most famous baked good is a fat rascal, a yummy, fruity scone, topped with a rascal-y grin.

Here's a sorta vegan recipe in case you are waking up early to watch the big event, or, are just looking for something to eat with tea!

Be careful!  These little scones inspired rascalry!

Fat Rascals

Inspired by Betty's and adapted from the Elmwood Inn's recipe

Makes 6 scones

Takes 1 hour

1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
Pinch salt
4 ounces vegan margarine
1/3 cup granulated sugar
zest of one orange

zest of one lemon
1/3 cup currants
1/4 cup milk, plus more for glazing

6 maraschino cherries, halved
18 blanched almonds

Preheat oven to 375 degrees fahrenheit.  Line baking tray with parchment.

Mix together flour, baking powder and salt. With your fingers, work in the margarine until the mixture resembles breadcrumbs.  Mix in sugar, zests and currants. Add the milk and bring the dough together.

Divide dough evenly into 6 balls, and place on baking sheet.  Flatten, and make the rascal faces with 2 maraschino cherry halves for eyes and 3 almonds for teeth.  Glaze the rascals generously with milk.  This is what makes them brown nicely.

Bake for 25 minutes or until golden.They are even better the next day--if you can wait!