Mrs Gs Fair Scones Best Recipes

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MRS. G'S FAIR SCONES

2022-07-26



Mrs. G's Fair Scones image

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

Categories     Scones

Time 35m

Yield 8 scones

Number Of Ingredients 8

Ingredients:

  • 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)

Steps:

  • 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

  1. How do you make Mrs Beeton's Scone?
    Mrs Beeton's Scone recipe from 1925. Preheat oven to 220°C/ 430°F. Lightly grease a baking tray. Sift flour into a mixing bowl, rub the butter into the flour. Mix in the sugar, salt, and cream of tartar. Dissolve the bicarbonate of soda in the milk, add to the mixing bowl and stir into a smooth dough.
  2. Is this the official Mrs McCarthy scones?
    This isn’t “THE Official” Mrs. McCarthy scone”, more a tongue in cheek title, I hope the producers of “Father Brown” find no offense. Going through many versions of scone recipes particularly of the “Irish” Version” I settled on a slightly enhanced version of my family scone recipe (see best Scottish Scones in recipe search).
  3. How many scones does the Washington State Fair produce per hour?
    We are a true Northwest tradition and have been serving our signature fresh baked scones with butter and raspberry jam on the Washington State Fairgrounds and beyond for over 105 years now. Our food truck is the newest addition to our fleet and can produce upwards of 800 scones an hour when need be!
  4. 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.

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