Fair Scones

Fair Scones

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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Ingredients

30 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 10.3 g
  • 16%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 1 mg
  • < 1%
  • Sodium:
  • 274 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  • Ready In

  1. Preheat an oven to 450 degrees F (230 degrees C).
  2. 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.
  3. 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.
  4. Bake in the preheated oven until golden brown, about 15 minutes.

Reviews

Read all reviews 12
  1. 13 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

Very good butcould use something a little extra =]

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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 c...

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 & ...

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...

You are all missing the point. If you have tried Fisher Scones, at the Washington State Fair, this recipe is very close to their's. No tweeking needed. Butter and raspberry jam is all they need....

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. ...

Very good butcould use something a little extra =]

I followed Sarah Jo's suggestions and used butter instead of shortening, added more milk (3 Tbsp), lowered the temp to 425 and they were ready in 15 minutes! Served warm with butter and strawbe...

excellent. i split the dough into thirds and made three different type of scones -cheese, blueberry and chocolate chip.

I decided it needed to be on steroids and put cinnamon in the flour mixture, then after it was a dough I put in some raspberries (organic from a local farm of course), and when it came out of t...

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