- Preheat the oven to 200°C/400°F/Gas Mark 6.
- Sift the flour, salt and spice (if using) into a large mixing bowl.
- Add the butter and rub it into the dry ingredients using your fingertips, until the mixture looks like fine breadcrumbs. Add the sugar and fruit and stir to mix.
- Measure out the cream in a jug and add the lemon juice. Stir the cream – it will thicken and stiffen as you go, but take care not to overmix.
- Add this to the bowl along with the beaten egg. Stir with a wooden spoon or flexible spatula to make a soft, sticky dough. With floured hands, make 8 balls and place well apart on a lined baking sheet.
- Decorate each with 2-3 blanched almonds and a glacé cherry sliced in half.
- Bake in the preheated oven for 22-25 mins until the fat rascals have expanded, risen, and are golden brown.
- Transfer to a wire rack, and leave to cool, taking the cakes off the sheet after 5 mins.
- Serve fresh and warm, whole or split and spread with butter, preferably on the day of making.
Vintage Cakes by Jane Brocket, published by Jacqui Small, £25
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
These scone-like cakes made famous by Bettys Tea Rooms in York should be eaten fresh, warm, split and buttered
275g (10oz) self-raising flour a pinch of salt a grating of nutmeg or pinch of mixed spice (optional) 100g (4oz) cold butter, cubed 100g (4oz) caster sugar 150g (5oz) mixed dried fruit 150ml (5floz)double cream plus 1 tsp lemon juice 1 egg, lightly beaten 2 or 3 whole blanched almonds and a glacé cherry sliced in half per fat rascal
Time: 15 mins Cooking time: 25 mins Serves: 8 Nutrition: Per serving: 417 Cals Fat 22g, Sat fat 13.1g