Recipe by Drew Britten
"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."
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2 1/2 cups
The first time I made these, I used butter flavored shortening. The dough was REALLY dry. I had a hard time getting the dough into a ball to be able to roll it out, then it fell apart as I was cutting it. I did take another reviewer's suggestion and baked them at 425* for 15 minutes. VERY dry. They smelled close to Fair Scones but wasn't close enough in taste. I turned right around and made a second batch, this time with butter and I added a touch more milk. The second time it formed into a ball PERFECTLY and cut without falling apart. I did bake them at 425* the second time also for almost 15 minutes. 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. Not exactly the same but close enough. The smell alone was worth the price of admission.......which is really the whole appeal of the Puyallup Fair. Most locals will agree with me. This recipe's a keeper.
Very good butcould use something a little extra =]
I made these a 2nd time & they were much better. I added 1 tsp bak. soda 1 tsp cinnamon 1 tsp vanilla extract & 2 eggs. It gave them more richness & made them fluffy with a hint of cinnamon & vanilla sweetness like our fair's scones have. .
I love scones like this----just a good flaky vessel for my butter and jam! I did use shortening this time, but next time I'll either use butter flavored shortening or just butter or half butter and half shortening. I didn't bake them the whole time because I thought my parchment paper would catch on fire! I do believe that I will cut the temperature down to 425 degrees next time. I made only half a batch, and the next time I'll cut them into smaller pieces (personal preference). I guess you keep hearing "the next time," and that's because there will be a next time. I'd like to see how they are served at the Fair! Thanks for the recipe!
Usually I make a recipe then adjust it to our taste the second time. Reading these reviews I liked the advise I saw from other bakers. I copied a lot of their suggestions. 425 - 14 minutes. Used Self rising flour and adjusted the base recipe to this. Used half shortening & half butter. Added 1 tsp vanilla & cinnamon. Delicious!!!
use a kitchen aid with a paddle goes faster but on low. or fork is good. i used 1 cup of milk . it was wet enough then to stay together i didn't have to knead it but a couple times is at all, on floured table and did as written for cutting once baked they had no crumbling stayed together well ."like firm" perfect for a biscuit.it was the same flavor and texture was the same as a biscuit .
not sweet at all.as my boyfriend thought they should be.
changes i made this time because we scarfed those up.
now this recipe change below makes a less heavy scone higher, little sweeter still stays together , a little crumble and a lot more moister . great with butter and jam but still taste like a biscuit.just dont have to put as much jam on ,because of the more sugar added.
1 cup milk as b-4. ( u can use less as it is wet.)but
(makes less tough. over kneading biscuits makes them tough too.)
1/4 + 3T. sugar
3T. baking powder
ps or fyi
for the shorting 6T= 1/4 cup plus 1 T.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 93
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