Cranberry and Cherry Rascals

A cross between a cake, a scone, a rock cake and a biscuit these are good warmed up with a bit of butter. Enjoy for tea or even for breakfast. Good in a pack-up, they’re buttery, crumbly, spicy and fruity.


  1. Pre-heat oven to 200C/gas 6. Grease 1 large or 2 smaller baking trays.
  2. Sift the flours, baking powder and salt into a large bowl. Rub the fat/s into the flour between your fingertips until it resembles fine crumbs. Stir in the remaining dry ingredients.
  3. Beat the egg and milk. Add to the mix with a fork, adding a touch more if needed, to make a stiff (not sticky) dough. Using the lightest touch, knead it into a ball.
  4. Sit the dough on a lightly floured board. Shape into a circle and flatten it lightly. Roll it out, using minimal movements until 2 cm thick. Use a 9cm plain cutter to cut out 5 or 6 rascals (or sit a 9cm saucer on the dough and cut round it with a sharp knife).
  5. Sit the rascals well apart on the tray/s, as they spread. Brush them lightly with egg glaze. Stick 2 or 3 whole or halved cherries into the top of each cake. Sprinkle nuts if using.


  1. Bake for 20 minutes, covering with paper to protect the tops if they brown very quickly.
  2. Try not to open the oven for the first 15 minutes. Remove when golden brown and risen.
  3. Cool on a rack.


  1. These are good cold but best warm (or re-heated) with butter.

Useful Cooking Information


Metric Imperial
10 g½ oz
20 g¾ oz
25 g1 oz
50 g2 oz
75 g3 oz
110 g4 oz
150 g5 oz
175 g6 oz
200 g7 oz
225 g8 oz
250 g9 oz
275 g10 oz
350 g12 oz
450 g1 lb
500 g (½ kg)18 oz
700 g1½ lb
900 g2 lb
1 kg2¼ lb
1.3 kg3 lb
1.8 kg4 lb
2.2 kg5 lb


Metric Imperial
50 ml2 fl oz
75 ml3 fl oz
100 ml3½ fl oz
125 ml4 fl oz
150 ml5 fl oz¼ pint
200 ml7 fl oz
250 ml9 fl oz
300 ml10 fl oz½ pint
425 ml15 fl oz¾ pint
600 ml20 fl oz1 pint
800 ml1½ pint
1 l1¾ pints
1.2 l2 pints
1.5 l2½ pints
1.8 l3 pints
2 l3½ pints


Metric Imperial
5 mm¼ inch
1 cm½ inch
2 cm¾ inch
2.5 cm1 inch
3 cm1¼ inches
4 cm1½ inches
5 cm2 inches
10 cm3 inches
15 cm4 inches
20.5 cm6 inches
23 cm9 inches
25 cm10 inches
30 cm12 inches

Spoon measures - mean level measures unless the recipe says 'heaped'

Eggs - are always large for baking, unless recipe says otherwise

Oven Temperatures

Gas °F °C
Mark 1275140

Fan assisted ovens - remember to reduce temperatures by 20°C

Most Useful US/European Conversions

ButterUS 1 cup / 2 sticks8 oz220 g
SugarUS 1 cup6 oz175 g
FlourUS 1 cup4 oz110 g
LiquidUS 1 cup8 fl oz225 ml
Prepped OnionsUS 1 cup4 oz110 g
Cheese, GratedUS 1 cup4 oz110 g
Diced FruitUS 1 cup5 oz150 g
Fresh BreadcrumbsUS 1 cup2 oz55 g

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