Community Pick
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!"
photo by sandesnow
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
8 scones
ingredients
- 591.47 ml unbleached all-purpose flour (the original recipe calls for Fisher Blend Flour)
- 9.85 ml baking powder (make sure your baking powder is still active!)
- 29.58 ml sugar
- 2.46 ml salt
- 88.74 ml shortening
- 177.44 ml milk
- 118.29 ml raisins (if you are omitting the raisins, add another 2 Tablespoons of milk)
directions
- 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!
Questions & Replies
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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. -
Has anyone substituted butter for the shortening?
Reviews
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These were very very very good! I made the recipe exactly as stated. Perfection. Light, fluffy and deeelish! I think there are a few key things working. The Double sifting. It really is important. When your shortening resembles peas (larger than the typical crumble) in the flour, it is time to add the milk.. and when everything holds together in a ball, it is the perfect time to roll out. (which really, you spend like 15 seconds rolling) I am from Washington State, but moved to Nova Scotia Canada about 6 years ago! Thanks for the memories. These come together in mere minutes! Much quicker than standing in line, which is WELL worth it!. -
Been making these for years, though recently went gluten-free so I've had to update the recipe a little: for the flour, simply sub 3/4 c. tapioca starch, 3/4 c. sorghum flour, 1 c. white or brown rice flour, and 1 tsp. xanthan gum for the 2 1/2 c. all-purpose flour. They still come out flaky and delicious. Recently, I've tossed in 1 Tbsp. orange zest and 1/2 c. currants with great success. -
Another Washingtonian here... The Puyallup Fair Scones are something you wait every year for! We went the last day of the fair (just a week ago) and the weather just turned from bad to worse. I wanted to get a dozen scones before we left but the wait (in the wind and rain) was a half hour, so I sadly left without any. Now I have an alternative! You have made me very happy!
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We attended the WA State Fair at Puyallup...and Fisher fair scones are still going strong! Patiently waited in line 30 minutes to buy our baker's dozen for only $20. They are as good as always! Made on the spot...you watch as they knead the dough, cut, bake, slice, dab of butter from huge 1'x1' round butter block, then gobs of raspberry jam dobbed.. each in their own bag before the carry bag. Heaven...oh yes! -
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It's a good recipe, but they don't taste like Fisher Scones that I have made from the Fisher Scone mix or at the Puyallup Fair. This taste and has texture more of sweet biscuits to me. I have tried and tried to duplicate the Fair Scone, and am beginning to come around to thinking that it truly does have to do with the special flour blend the Fisher's use. This recipe is not as dense as what I consider a scone to be... and I've had scones on two continents. Bottom line, add two tablespoons of sugar to my biscuit recipe and that's this recipe. Voila!
see 34 more reviews
Tweaks
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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!
RECIPE SUBMITTED BY
Mrs Goodall
United States
