These are my cat interpretation of the ‘Fat Rascals’ that Betty’s Tea Rooms are known for. Their fat rascals are essentially like a scone or a rock cake, and also feature a distinctive angry ‘rascal’ face, detailed with cherries and almonds. It looks like this:
I wanted to do a cat version so I’ve called it ‘Ginger Cat’ – it’s a cross between a scone and a carrot cake, with candied orange pieces, raisins and pumpkin seeds. I thought that with the orange and the carrot it befits the ‘ginger’ description’, and the little cat face (pumpkin seed eyes, raisin nose, candied orange whiskers) completes it as a ‘ginger cat’! I think the carrot makes the scone much more moist and soft, and the fruits give it a good amount of sweetness! And the faces are cute! I thought about creating ears somehow, but decided not to as the whole idea was for it to be kept as simple as possible, because that’s how the fat rascals are! The raisin nose was an after-thought, but I do think it makes it look more cat like. There’s also a mini ginger cat which I made with the last bit of leftover dough. I was going to use it as a tester but it was impossible to resist turning it into a baby ginger cat.
There are some similarities – right?
The recipe was adapted from this Waitrose recipe, I adapted the amount of flour, added candied orange, increased the amount of pumpkin seeds and added the cat face. I added a bit more flour as I found the mixture was too wet.
260g plain flour
2 tsp baking powder
50g butter (in small cubes)
100g carrots (with excess water squeezed out)
35g pumpkin seeds (lightly roasted)
50g candied orange (small chunks)
1tsp vanilla extract
Mix the flour and baking powder together in a large bowl. Then rub in the butter until a breadcrumb-like consistency is achieved.
Then mix in the sugar, candied orange, pumpkin seeds, grated carrot and sultanas.
Then make a well in the centre and add the milk and vanilla extract.
Using a spoon to begin with, then using hands, bring the mixture together to form a soft dough.
On a lightly floured surface, pat the dough out to a thickness of around 2cm and cut into rounds. Place these on to a baking tray lined with greaseproof paper.
Loosely cover the scones with cling film and place in the fridge to chill for 15 minutes. Meanwhile, preheat the oven to 200C (fan assisted).
Just before baking, brush the tops of the scones with milk. Bake for 15-20 mins. They should rise and look golden in colour.
Decorate with pumpkin seeds, raisins and candied orange peel. Use a sugar syrup to secure the face on to the scone! I had candied my own orange the day before, following this BBC recipe.
These are lovely served cold or slightly warm with butter or cream or jam!