Mrs. G's Irresistible Fair Scones
Experience the ultimate treat with Mrs. G's Irresistible Fair Scones, inspired by the beloved Puyallup Fair creation. This perfected recipe combines the rich flavor of butter with the longevity of shortening, achieving a delightful balance that keeps your scones fresh and scrumptious. Enhanced further with heavy cream for moisture, these scones are effortlessly soft, while a meticulous sifting process ensures a light texture. Indulge in these delightful morsels and savor them warm, split and filled with your favorite jam, just like at the fair. Versatile and easy to prepare, these scones will surely become a cherished staple in your baking repertoire!
N/A
Servings
215
Calories
9
Ingredients
Ingredients
Unbleached All-Purpose Flour
2 1/2 cups (Sifted and measured)
Baking Powder, Double Acting
2 teaspoons (Ensure it's active)
Sugar
2 tablespoons (Granulated)
Salt
1/2 teaspoon (Fine sea salt)
Shortening
3 tablespoons (Chilled)
Unsalted Butter
3 tablespoons (Chilled)
Heavy Cream
3/4 cup (For dough mixture)
Additional Heavy Cream
2 tablespoons (If omitting raisins)
Raisins
Optional (If desired, mixed into flour)
Instructions
1
Sift and measure the flour carefully to ensure accuracy.
2
In a large mixing bowl, re-sift the flour with baking powder, sugar, and salt to combine well.
3
Take the chilled shortening and butter, and work them into the dry mixture using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
4
If desired, fold in the raisins evenly into the flour-fat mixture. If you prefer no raisins, skip this step.
5
Pour the heavy cream into the mixture and gently stir until just combined. If omitting raisins, add an additional 2 tablespoons of cream to maintain moisture.
6
Transfer the dough onto a lightly floured surface, dividing it into two equal portions. Gently roll or pat each piece into a round shape, approximately 3/4 to 1 inch thick.
7
Cut each round into wedge-shaped pieces, mimicking a pie shape.
8
Place the scones on an ungreased baking sheet and bake in a preheated oven at 450°F (230°C) for about 15 minutes, or until they are golden brown.
9
To serve like they're done at the fair, split the scones without cutting all the way through. Fill with your favorite jam, then close them back up and enjoy!
Nutrition Information
9g
Fat
29g
Carbs
2.5g
Protein
54mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What are Mrs. G's Irresistible Fair Scones?
They are a perfected scone recipe inspired by the famous Puyallup Fair creation, designed to be soft, moist, and flavorful.
What makes the texture of these scones unique?
The recipe uses a combination of butter for flavor and shortening for longevity, along with heavy cream for moisture and a meticulous sifting process for a light texture.
What temperature should I bake the scones at?
The scones should be baked in a preheated oven at 450°F (230°C).
How long do the scones need to bake?
They typically bake for about 15 minutes or until they reach a golden brown color.
Do I need to grease the baking sheet?
No, the instructions specify placing the scones on an ungreased baking sheet.
How much flour is required for this recipe?
The recipe calls for 2 1/2 cups of unbleached all-purpose flour, which should be sifted and measured carefully.
Why is it important to sift the flour?
Sifting ensures a light texture and accurate measurement, which is crucial for the scone's consistency.
Can I add raisins to these scones?
Yes, raisins are optional and can be folded evenly into the flour-fat mixture if desired.
What should I do if I choose to omit the raisins?
If you omit raisins, add an additional 2 tablespoons of heavy cream to the mixture to maintain the proper moisture level.
How much heavy cream is used in the base recipe?
The base recipe uses 3/4 cup of heavy cream.
What type of shortening and butter should I use?
You should use 3 tablespoons of chilled shortening and 3 tablespoons of chilled unsalted butter.
How do I incorporate the fat into the dry ingredients?
Work the chilled shortening and butter into the dry mixture using your fingers or a pastry cutter until it resembles coarse crumbs.
How thick should the dough be before cutting?
The dough should be patted into a round shape approximately 3/4 to 1 inch thick.
What shape should I cut the scones into?
Cut each dough round into wedge-shaped pieces, similar to the shape of a pie slice.
How are these scones traditionally served?
They are best served warm, split open (but not cut all the way through), and filled with your favorite jam.
How many calories are in one serving?
Each scone contains approximately 215 calories.
What is the fat content of these scones?
Each serving contains 9g of fat.
How many carbohydrates are in a scone?
There are 29g of carbohydrates per serving.
How much protein is in each scone?
Each scone provides 2.5g of protein.
What is the sodium content?
There is 54mg of sodium per serving.
What type of sugar is recommended?
The recipe calls for 2 tablespoons of granulated sugar.
What kind of baking powder should I use?
Use 2 teaspoons of double-acting baking powder and ensure it is active.
What type of salt is best for this recipe?
Fine sea salt is recommended for the 1/2 teaspoon required.
How many ingredients are in this recipe?
There are 9 ingredients in total, including the optional raisins.
Is this recipe suitable for beginners?
Yes, it is described as a versatile and easy-to-prepare recipe that can become a staple in any baking repertoire.
How do I handle the dough after adding the cream?
Stir gently until just combined, then transfer to a lightly floured surface for shaping.
Why use both butter and shortening?
Butter provides a rich flavor, while shortening helps the scones stay fresh and soft for longer.
Can I serve these for breakfast?
Yes, they are tagged as a 'breakfast treat' and are perfect for morning meals or snacks.
How many dough rounds do I make?
The instructions suggest dividing the dough into two equal portions and making two rounds.
Where does the name come from?
The recipe is named after Mrs. G and is inspired by the scones served at the Puyallup Fair.