Oh, Fisher Fair scones, I love to enjoy your warm, gooey, butter and jam goodness at the fair every year, but I just can’t stomach paying $4.99 for a box of your scone mix when I know it is made out of ingredients I already have in my house.
If you’ve never had Fisher Scone at the Puyallup Fair or the Evergreen State Fair in Washington state, you should know that these scones are the best part of the fair. Better than the elephant ears, better than the corn on the cob, better than the hand dipped corn dogs.
I think I read once that they sell like 80,000 of these scones a day at the Puyallup Fair.
I must make up like 10% of the sales.
These scones are everything.
Just like at the fair, these scones are best served warm, and filled with butter and raspberry jam.
Do not cut corners. Use cold shortening and full fat milk or cream. Don’t try to sub butter for shortening if you want them to be like the ones at the fair. Your dough will be kind of dry and crumbly. It’s supposed to be that way. Don’t overwork the dough, it is okay for them to be craggy.
Bake them up nice and golden and enjoy.
2 1/2 cups all purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons very cold vegetable shortening
3/4 cup whole milk or cream
Preheat an oven to 425 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 12-15 minutes.
While scones are still very warm, cut each one almost in half, but not quite, and fill with butter and raspberry jam, close them back up.