Classic Puyallup Fair Scones with Raspberry Jam
These delicious, fluffy scones are inspired by the iconic Fisher Scones sold annually at the Puyallup Fair in Western Washington. Known for their tender crumb and delectable raspberry jam filling, these scones are a must-try for any baking enthusiast. The original recipe traces back to a 1930s Fisher Cookbook, embodying a timeless tradition. The scones have evolved over the decades, now typically served without raisins. Enjoy them warm, generously slathered with butter and raspberry jam, and savor the taste that delights thousands of fair-goers each year!
8
Servings
187.5
Calories
8
Ingredients
Ingredients
unbleached all-purpose flour
2 1/2 cups (sifted)
baking powder
2 teaspoons (ensure it's active)
sugar
2 tablespoons
salt
1/2 teaspoon
shortening
6 tablespoons
milk
3/4 cup
raisins
1/2 cup ((optional))
additional milk
2 tablespoons (if omitting raisins)
Instructions
1
Preheat your oven to 450°F (232°C). Prepare an ungreased baking sheet.
2
Sift the flour into a large bowl, then measure 2 1/2 cups.
3
Combine the sifted flour, baking powder, sugar, and salt, and sift again to ensure an even mixture.
4
Use your fingers or a pastry cutter to work the shortening into the flour mixture until it resembles coarse crumbs.
5
If using raisins, add them to the flour-shortening mixture and mix well. To omit raisins, skip to the next step.
6
Pour milk into the dry ingredients, adding an additional 2 tablespoons if not using raisins, and stir gently until a soft dough forms. Avoid over-mixing.
7
Turn the dough onto a floured surface and divide it into two equal portions.
8
Gently shape each portion into a round disc about 3/4 to 1 inch thick.
9
Cut each disc into wedge-shaped pieces, using a knife or pastry cutter, to create triangular scones.
10
Place the scones on the baking sheet and bake for about 15 minutes, or until they are golden brown.
11
Remove from oven and allow to cool slightly.
12
To serve authentically, slice the scones open without cutting them completely through. Spread a generous amount of butter and fill them with raspberry jam.
13
Enjoy your scones warm for the best taste. Store any leftovers in an airtight container and reheat in the microwave before serving.
Nutrition Information
7.5g
Fat
24.4g
Carbs
3.5g
Protein
0.75g
Fiber
6g
Sugar
118.75mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Puyallup Fair Scones?
These scones are inspired by the iconic Fisher Scones sold at the Puyallup Fair in Western Washington, with a recipe tracing back to a 1930s Fisher Cookbook.
What is the recommended oven temperature for baking these scones?
The oven should be preheated to 450°F (232°C).
How many servings does this recipe make?
This recipe yields 8 servings.
What are the primary ingredients in the dough?
The main ingredients include unbleached all-purpose flour, baking powder, sugar, salt, shortening, and milk.
Are raisins required for this recipe?
No, raisins are optional. While they were in the original recipe, these scones are now typically served without them.
What adjustment is needed if I omit the raisins?
If you choose not to use raisins, you should add an additional 2 tablespoons of milk to the dough.
How should the flour be measured?
Sift the flour into a large bowl first, then measure out 2 1/2 cups for the recipe.
How do I incorporate the shortening into the flour?
Use your fingers or a pastry cutter to work the shortening into the flour mixture until it resembles coarse crumbs.
How long do the scones need to bake?
Bake the scones for approximately 15 minutes, or until they are golden brown.
How are Puyallup Fair scones traditionally served?
They are sliced open (but not all the way through), spread with butter, and filled with a generous amount of raspberry jam.
How thick should I shape the dough discs?
Each dough portion should be shaped into a round disc about 3/4 to 1 inch thick.
How do I cut the dough into individual scones?
Cut each round disc into wedge-shaped triangular pieces using a knife or pastry cutter.
Should the baking sheet be greased?
No, the instructions specify using an ungreased baking sheet.
How many calories are in one scone?
Each scone contains approximately 187.5 calories.
What is the fat content per serving?
There is 7.5g of fat per serving.
How much sodium is in each scone?
Each serving contains 118.75mg of sodium.
What is the carbohydrate count per serving?
Each scone has 24.4g of carbohydrates.
How much protein is in these scones?
There are 3.5g of protein per serving.
Is there any fiber in this recipe?
Yes, there is 0.75g of fiber per scone.
How much sugar is in a single serving?
Each scone contains 6g of sugar.
How should I store leftover scones?
Leftover scones should be stored in an airtight container.
Can I reheat the scones later?
Yes, you can reheat them in the microwave before serving to restore their warm, fresh taste.
What is the key to maintaining a soft dough?
Avoid over-mixing the dough after adding the milk to ensure a tender crumb.
What type of flour is recommended?
Unbleached all-purpose flour is recommended for this recipe.
What kind of jam is used for the authentic fair experience?
Raspberry jam is the traditional filling used for these scones.
How should the dry ingredients be mixed?
Combine the sifted flour, baking powder, sugar, and salt, then sift them together again for an even mixture.
How many ingredients are required for this recipe?
There are 8 ingredients total, including optional items like raisins and additional milk.
Is cholesterol present in this recipe?
According to the provided data, the cholesterol value is null.
Should the scones be cooled before filling?
They should be allowed to cool slightly after being removed from the oven, but are best served warm.
What are the primary tags for this recipe?
The tags include puyallup fair, fisher scones, raspberry jam, dessert, western washington, baking, scones, and traditional.