Fair Scones Recipes

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!

Provided by Mrs Goodall

Categories Scones

Time 30m

Yield 8 scones

Number Of Ingredients 7

Puyallup Fair Scones (Fisher Scones) image

Steps:

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 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.
Eat and enjoy!

Nutrition Facts : Calories 281.6, Fat 10.9, SaturatedFat 3, Cholesterol 3.2, Sodium 249.1, Carbohydrate 41.5, Fiber 1.4, Sugar 8.6, Protein 5.1

Ingredients

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)

FAIR SCONES

A hallmark of the Puyallup and Evergreen State Fairs in Washington State. Now you can make them at home any time of year. Just like at the fair, they are best served hot, with butter and raspberry jam.

Provided by Drew Britten

Categories Bread Quick Bread Recipes Biscuits

Time 30m

Yield 8

Number Of Ingredients 6

Fair Scones image

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut shortening into flour mixture with a fork or pastry knife until crumbly texture. Add milk; mix until just combined.
Turn dough onto a floured surface; knead until completely mixed, about 1 minute. Divide into 2 equal pieces. Roll or pat each piece into a 3/4-inch round. Cut each round into 4 pieces. Arrange pieces on a baking sheet.
Bake in the preheated oven until golden brown, about 15 minutes.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 34 g, Cholesterol 1.2 mg, Fat 10.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 274.3 mg, Sugar 3.9 g

Ingredients

2 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons shortening
½ cup milk

COUNTRY FAIR SCONES AKA ELEPHANT EARS

We use to sell these at our county fair every summer as a youth fund raiser. We served them the traditional way with sugar and cinnamon, but also with homemade huckleberry jam, or powdered sugar and butter, or homemade maple frosting, ext... They pair well with soup or chowder, sometimes we make them just for dessert. This recipe makes enough for a crowd (it is the original so it had to be big) but can be a 1/2 batch easily.

Provided by startnover

Categories Scones

Time 1h18m

Yield 1 batch, 12 serving(s)

Number Of Ingredients 6

Country Fair Scones Aka Elephant Ears image

Steps:

Combine the first 3 ingredients.
Let sit 5 minutes.
Add remaining ingredients all except 2 c flour, put this in a little at a time till dough is no longer sticky (may not need all), and mix well.
Let dough rise 1 hour.
Break of dough about the size of egg and spread out evenly and about 1/4th inch thickness.
Deep fry till golden brown.
Top as desired.

Nutrition Facts : Calories 543.7, Fat 7.3, SaturatedFat 1, Sodium 198.8, Carbohydrate 104.1, Fiber 3.6, Sugar 8.7, Protein 13.3

Ingredients

5 cups warm water
1 tablespoon yeast
1/2 cup sugar
1 teaspoon salt
1/3 cup oil
12 cups flour

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

Categories Scones

Time 35m

Yield 8 scones

Number Of Ingredients 8

Mrs. G's Fair Scones image

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

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)

FAIR SCONES

If you've been to the Puyallup Fair in WA State, you are familiar with Fisher Scones, and this is my recipe for them. Tender and flaky, served with melted butter and raspberry preserves. You'll love them!

Provided by Paula Todora

Categories Other Breakfast

Time 27m

Number Of Ingredients 10

Fair Scones image

Steps:

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, baking powder, salt, cornstarch and sugar. Using the large portion of a cheese grater, grate in the cold butter. Using your hands, quickly work the butter into the flour for about 1 minute, being careful not to overwork.
3. Add the vanilla and milk and stir gently with a wooden spoon just until it holds together. Sprinkle some flour onto a flat work surface and empty the dough out onto it. Sprinkle the top with flour and gently work into a ball. Divide in half.
4. With one half pat into a circle about 1/2-3/4-inch thick. With a sharp knife, cut in half then cut each half into 3 wedges, making 6 pie shape wedges per circle. Repeat with the other half of the dough, making a total of 12 wedges. Place all on prepared baking sheet.
5. Bake 12-15 minutes, just until lightly browned, being careful not to overcook. Split each scone halfway through and add butter and raspberry jam or preserves.

Ingredients

3 c all purpose flour (i use white lily flour-not self rising)
2 tsp baking powder
3/4 tsp salt
1 tsp cornstarch
2 Tbsp sugar
1/2 c cold, salted butter
1 1/2 tsp pure vanilla extract
3/4 c whole milk
salted butter for serving
raspberry jam or preserves for serving

More about "fair scones recipes"

SCONES RECIPE | KING ARTHUR BAKING

Web Instructions In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder. Work in the butter just until the mixture is unevenly …
From kingarthurbaking.com
4.7/5 (349)
Calories 210 per serving
Total Time 58 mins

In a large mixing bowl, whisk together the flour, sugar, salt, and baking powder., Work in the butter just until the mixture is unevenly crumbly; it's OK for some larger chunks of butter to remain unincorporated.
Stir in the fruit, chips, and/or nuts, if you're using them., In a separate mixing bowl, whisk together the eggs, vanilla or other flavor, and half-and-half or milk. Add the liquid ingredients to the dry ingredients.
Using a bowl scraper or a large spoon, stir the dough ingredients until all is moistened and holds together.
Line a baking sheet with parchment; if you don't have parchment, just use it without greasing it. Sprinkle a bit of flour atop the parchment or pan., Scrape the dough onto the floured parchment or pan, and divide it in half. Round each half into a 5" circle (if you haven't incorporated any add-ins); or a 6" circle (if you've added fruit, nuts, etc.). The circles should be about 3/4" thick., Using a knife or bench knife that you've run under cold water, slice each circle into 6 wedges.

Fair Scones Recipes

PUYALLUP FAIR SCONES (FISHER SCONES)

FAIR SCONES

A hallmark of the Puyallup and Evergreen State Fairs in Washington State. Now you can make them at home any time of year. Just like at the fair, they are best served hot, with butter and raspberry jam.

COUNTRY FAIR SCONES AKA ELEPHANT EARS

MRS. G'S FAIR SCONES

FAIR SCONES

If you've been to the Puyallup Fair in WA State, you are familiar with Fisher Scones, and this is my recipe for them. Tender and flaky, served with melted butter and raspberry preserves. You'll love them!

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