-
-
My review
Fair Scones
0
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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 247Original recipe yields 8 servings (8 scones)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 1619 Ratings
-
-
-
-
-
Most helpful positive review
9/2/2012
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 c...
Most helpful critical review
9/25/2012
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,...
Most helpful
Most positive
Least positive
Newest
9/2/2012
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 c...
11/11/2014
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....
8/31/2012
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...
9/1/2012
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 & ...
5/21/2016
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...
9/9/2012
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. ...
4/3/2016
excellent. i split the dough into thirds and made three different type of scones -cheese, blueberry and chocolate chip.
3/10/2016
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...
9/25/2012
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,...