Prepare the Mixed Spice:In a small bowl, combine 1 tablespoon of cinnamon, 1 teaspoon each of nutmeg, allspice, and ginger, along with 1/2 teaspoon each of cloves and coriander. Set aside.
In a large mixing bowl, cream together 150g of room-temperature unsalted butter with 70g of brown sugar until the mixture is light and fluffy.Add the zest of one orange and 1 teaspoon of the mixed spice to the butter mixture and mix well.Beat in 2 eggs, one at a time, until well incorporated.Sift in 150g of all-purpose flour and 150g of self-raising flour, along with 1 teaspoon of baking soda and a pinch of salt. Begin to mix the ingredients together.Gradually add 1/4 cup of buttermilk to the mixture as you continue to mix until a soft dough forms.Fold in 100g of mixed peel and 80g of currants, ensuring they are evenly distributed throughout the dough.
Shape the Fat Rascals:Preheat your HYSapientia 24L Air Fryer Oven to 170°C (340°F).
Divide the dough into portions and shape them into round, scone-like patties on a flat surface.
Baking:Place the shaped Fat Rascals onto a baking tray lined with parchment paper that fits into your air fryer oven.
Slide the tray into the preheated air fryer oven and set the timer for 14 minutes.Bake until the Fat Rascals are golden brown and a toothpick inserted into the center comes out clean.