Ingredients
-
2 1/2
-
2
-
2
-
1/2
-
6
-
3/4
-
1/2
-
-
-
-
-
-
-
-
Directions
Puyallup Fair Scones (Fisher Scones),First, these scones are quick, easy, great and a perfect project for a beginning baker. Second…you need to know how to pronounce Puyallup…I wouldn’t want anyone to embarrass themselves!!…”Pew-allup”, not Pooyloop!!…Here in Western Washington the Puyallup Fair is a huge annual event. It is one of the largest in the US. The fair is all about food for me! And Fisher Scones are the biggest draw…they sell something like 80,000 a day or something like that!! I have many fond memories of Fisher Scones. I found this recipe on-line, the poster said that she came across the recipe in a 1930’s Fisher Cookbook her grandmother had. The original recipe called for raisins, but they no longer make them that way. The ONLY way to eat these is warm with a big slab of butter and raspberry jam, just like they serve them at the fair!! Store them in an air tight container and they keep well. They taste nice cold, but way better heated up in the microwave, and don’t forget the butter and jam! FYI…Make sure you sift, then measure the flour per instructions. NOTE: I took this recipe and made some changes to it and I think this new recipe is even better Mrs. G’s Fair Scones Recipe #184105…try them both and see what you think!,My dad worked for Fisher Mills for over 30 years. In the summer used to work in the scone booth at the Oregon State fair and the “Scone Wagon(s)” two smaller versions that would be taken to smaller county fairs in Oregon and Washington as well as the Portland Rose Festival. The picture submitted by #sandesnow doesn’t quite have the visual texture, but looks close, we used to knead after mixing the dough. The ovens that were used were convection ovens that do make a difference in the final product. Raisins, and whipped honey butter make them the real deal. Either way convection oven or not, with or without raisins, scones always bring back memories. And, compared to the “scones” my friends have had else where they can’t believe how much better these are.,Original Puyallup Fair scones were filled with whipped honey butter and jam. To me, it makes all the difference. Thanks for this recipe! Lost mine from decades ago and found yours. Very similar so I’m going to try it -can’t wait!
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Sift and Measure the Flour. |
|
2
Done
|
Re-Sift With Other Dry Ingredients. |
|
3
Done
|
Work Shortening Into Dry Ingredients With the Fingers. |
|
4
Done
|
Add Rasinins to Flour-Fat Mixture and Mix Thoroughly (you May Omit Raisins). |
|
5
Done
|
Add Milk to Mixture. (if You Are Omitting the Raisins, Add Another 2 Tablespoons of Milk). |
|
6
Done
|
Turn Out on to a Floured Board and Divide Into Two Equal Pieces. |
|
7
Done
|
Roll or Pat Each Into a Round and to the Thickness of Biscuits (3/4 Inch to a Full Inch). |
|
8
Done
|
Cut Into Wedge Shaped Pieces Like a Pie and Bake About 15 Minutes at 450 Degrees on an Ungreased Baking Sheet. |
|
9
Done
|
to Serve Like They Do at the Fair; Split Open but Do not Cut Clear Through. Fill With Jam and Close. |
|
10
Done
|
Eat and Enjoy! |
