MRS. G'S FAIR SCONES
This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.
Provided by Mrs Goodall
Yield 8 scones
Number Of Ingredients 8
- 2 1/2 cups unbleached all-purpose flour
- 2 teaspoons baking powder, double acting (make sure your baking powder is still active!)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 3 tablespoons shortening, chilled
- 3 tablespoons unsalted butter, chilled
- 3/4 cup heavy cream
- 2 tablespoons heavy cream (if omitting rasins)
- Sift and measure the flour.
- Re-sift with other dry ingredients.
- Work shortening & butter into dry ingredients with the fingers.
- Add raisins to flour-fat mixture and mix thoroughly (you may omit raisins).
- Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
- Turn out on to a floured board and divide into two equal pieces.
- Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
- Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
- To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.
Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 10, Cholesterol 47.1, Sodium 247.4, Carbohydrate 34, Fiber 1.1, Sugar 3.3, Protein 4.6
Top Asked Questions
What are Fisher fair scones?Our famous Fisher Fair Scones serve as the signature food attraction at state and local fairs across the Northwest, with fresh-baked goodness in every bite. Smeared with whipped butter and local raspberry jam, our original scone recipe continues its record as a crowd pleaser.
How much is a Scone at the Washington State Fair?One of the most famous treats at the Washington State Fair are the Fisher Scones. They’ve been serving the scones at the fair since 1911. The line is usually long, but they’re well worth it. For $1.25, you can get a freshly baked scone slathered in homemade raspberry jam. Is the Puyallup Fair cash only?
Do fair scones have jam in them?For a family who is originally from Seattle and is pining away for Fair Scones, this is blessing for us. I didn't have raspberry jam (Fair Scones are cut in half and have a dollop of raspberry jam in the middle of the two halves), I did use my homemade strawberry freezer jam.
Where can I find scones?You can find them all at local grocery stores, and baking the scones at home is practically foolproof; add water, pop the dough in the oven, and you’ll have warm scones in a mere 15 minutes. A Fisher food truck made its debut just this past year at the annual Figgy Pudding Caroling Competition.
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