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READY IN 30 mins

Fair Scones

Read Reviews (6)

"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." — Drew B

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Original recipe makes 8 scones Change Servings

2 1/2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder

1/2 teaspoon salt
6 tablespoons shortening
1/2 cup milk

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Directions

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.

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PREP 15 mins
COOK 15 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 02, 2012

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.

—Sarah Jo

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Most Helpful Critical Review

Aug 31, 2012

Very good butcould use something a little extra =]

—Mayoushtie

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6 Ratings

Sep 01, 2012

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. .

—wiac

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Aug 31, 2012

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!

—Marianne

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Sep 09, 2012

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!!!

—dijo

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Sep 25, 2012

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.

—Ellie Bloom

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Nutrition

Calories
247 kcal
12%

Carbohydrates
34 g
11%

Cholesterol
1 mg
< 1%

Fat
10.3 g
16%

Fiber
1.1 g
4%

Protein
4.5 g
9%

Sodium
274 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fair Scones

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 247
Calories from Fat: 93

% Daily Value *
Total Fat 10.3g 16 %
Saturated Fat 2.7g 13 %
Cholesterol 1mg < 1 %
Sodium 274mg 11 %
Potassium 65mg 2 %
Total Carbohydrates 34g 11 %
Dietary Fiber 1.1g 4 %
Protein 4.5g 9 %
Sugars 3.9g
Vitamin A < 1 %
Vitamin C < 1 %
Calcium 11 %
Iron 19 %
Thiamin 31 %
Niacin 25 %
Vitamin B6 1 %
Magnesium 4 %
Folate 40 %

* 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.