Friday, September 25, 2009

Fair Scones...yummmmmm

Scones at the Puyallup Fair.
Fisher's Scones are a staple fair food here in Western Washington. Served with butter and homemade raspberry jam; folks stand in long lines and take home bags of the scones as they leave the fair.
Yes, they really are delicious.....we have certainly had our share......

Receipe.......from Recipezar
First, these scones are quick, easy, great and a perfect project for a beginning baker. 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 Mrs. G's Fair Scones...try them both and see what you think!

8 scones (change servings and units)

2 1/2 cups unbleached all purpose flour (the original recipe calls for Fisher Blend Flour)
2 teaspoons baking powder (make sure your baking powder is still active!)
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons shortening
3/4 cup milk
1/2 cup raisins (if you are omitting the raisins, add another 2 Tablespoons of milk)
Sift and measure the flour.
Re-sift with other dry ingredients.
Work shortening into dry ingredients with the fingers.
Add rasinins 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

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