Blackcurrant Fat Rascals with Lemon and Mascarpone Add Zest To Your Weekend

If you've never had a Fat Rascal, picture a softball-sized soda bread. A little rock cake, a little tea bun, a lot of attitude. It's a bold-fisted challenge to the traditional British scone. Golden on the outside, tender and craggy in the middle, and absolutely indecent with a warm smear of mascarpone cream.

The Fat Rascal is a cheeky little beast, which I love. A red-eyed, sugar-crusted treat that feels like I'm spending a lazy Sunday with my favorite party friend. My job isn't to soothe his hangover by traditional methods. I don't serve it with chamomile. I serve it with a knowing grin and a strong brew.

There's something about a crumbly bite. The fat rascal doesn't disappoint in texture and flavor. Loads of temperature-controlled butter mixed with caramel cane sugar and flour make for a batter close to a streusel that bakes crispy on the edges and soft on the inside. Traditionally, Fat Rascal is made with mixed peel and currants—a nod to standard British breakfast fare. 

Fat Rascals Are A Sunday Vibe

This recipe is a Sunday bake. A late morning, slow kitchen, robe-still-on situation. The kind where butter softens on the counter while you daydream about brunch that never requires leaving the house. My version stays true to the original recipe but trades the mix-ins for something a little more punchy: dried blackcurrants and bright lemon zest.

The blackcurrants bring that unmistakable, almost wine-dark punch—tart, tannic, and deeply British (looking at you, Ribena). The lemon zest cuts through with brightness, the kind of contrast that wakes everything up without making a scene. It's a mood. One you want to stay in.

And because a plain Fat Rascal is the tastiest of food crimes, this one comes with a schmear. Mascarpone and a swirl of blackcurrant zhuzh melts just enough when swiped on a warm slice. It's creamy, tart, and barely sweet. Just the way I like them. Fat rascals, I mean.

How to Make the Best Blackcurrant Fat Rascals

Fat Rascals need extra care and attention like a hungover party friend. Nothing crazy, nothing out of the ordinary. Just a few things to keep things on track and stress-free:

Can't Find Blackcurrants?

If you're in the US, Blackcurrant may be hard to find. She's mysterious. She has a past. She's dangerous in the smoothest of ways. Yes, blackcurrant was a banned berry here in the United States. Her account has been cleared, and the ban has been lifted. Still, finding blackcurrants and blackcurrant jam can be difficult. Try places like Amazon, World Market, or British import sites.

Still striking out? A good swap: tart cherries.

Demerara Sugar Is Best, But Optional.

Demerara sugar is the golden, unrefined version of basic granulated sugar. You might find it as cane sugar or unrefined granulated sugar. This is a lazy Sunday bake. No one is judging you by the type of sugar you put in your Fat Rascals. He'll be cheeky regardless.

Don't Overmix the Dough.

It's Sunday somewhere, babe. Don't overwork it. In fact, we're aiming for "good enough" energy with this dough. Still see a little ribbon of cream? Good enough. Got a little bit of flour left at the bottom of the bowl? Stick it onto the batter. Good enough. You're looking too good to break a sweat over a Fat Rascal—the bake or the man. 

Blackcurrant Lemon Fat Rascals with Mascarpone Shmear

Ingredients

• 5 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons cornstarch
• 1 cup + 2 tablespoons salted butter, room temperature (2 sticks + 2 Tbsp)
• 1 cup Demerara (or cane) sugar
• 1/4 cup heavy cream
• 2 teaspoons vanilla extract
• 1 egg
• Zest of 1 large lemon
• 3/4 cup dried blackcurrants*
• 1 egg, for egg wash
• Optional: extra blackcurrants and Demerara sugar for topping

Instructions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 2–4 minutes.
3. Add the egg and vanilla and mix until fully incorporated.
4. Add baking powder, cornstarch, and half of the flour. Mix gently until just combined.
5. Pour in the cream, mix lightly, then add the rest of the flour. Stir just until everything is combined. Do not overmix.
6. Fold in the lemon zest and blackcurrants with a spatula, scraping down the sides and bottom of the bowl.
7. Portion the dough into 8 oz (about 1 cup) mounds for large Fat Rascals. Space at least 4 inches apart on the trays.
8. Brush with egg wash. Top with extra blackcurrants and a sprinkle of Demerara sugar if desired.
9. Bake for 25–30 minutes or until golden brown and slightly crisp outside. Cool completely on wire racks.

Blackcurrant Mascarpone Spread

• 1/2 cup mascarpone cheese
• 1 tablespoon blackcurrant jam* (or more to taste)
• Pinch of lemon zest
• Optional: a dash of cream for spreading consistency

Mix all ingredients until smooth and spreadable. Serve generously with warm Fat Rascals.

*Tart cherries are the best substitute. Blackberry is a close runner-up. 

Tag me if you bake these blackcurrant fat rascals—extra points for butter-stained robes and second helpings.