That's Pew-all-up, for those struggling with the pronunciation.
Little Miss had a great time looking at all the animals and insisted I take her picture...I couldn't resist when she stood next to the sign!
The fair also has a carousel that was opened in 1917. I remember riding this when I was a little girl. It was pretty awesome to see my youngest enjoying herself.
Of course, the very best part of the fair is the food! Earthquake burgers and scones are my favorites. In 2011, 1.2 MILLION scones were sold during the fair.
The scones at the fair come to you hot and filled with raspberry jam. And you can buy the fair scone mix at booths at the fair or at local stores in Washington.
One problem: I live on the other side of the country. I haven't had a fair scone in nearly 20 years. And yes, they were just as amazing as I remembered.
I brought scone mix home with me, but there's only so much I could fit in my carry on luggage.
So that means I needed to find a good copy-cat recipe for the Puyallup Fair Scones.
I didn't have raspberry jam, but that's ok... strawberry was just as delicious.
Puyallup Fair Scones
- 2 1/2 C flour
2 t Baking Powder
1/2 C Sugar
1/2 t Salt
6 T Shortening
1/2 cup Milk
- Jam (raspberry or strawberry)
Sift flour into a medium mixing bowl. Add remaining dry ingredients and sift again. Using fingers or pastry knife, cut in shortening. Create a well in the center and add milk. Mix together.
On a floured board, kneed dough gently to finish mixing.
Divide in half.
Roll out each piece to a 3/4 inch thick round. Cut each round in to 4 wedges.
Bake at 450 degrees for 15-18 minutes on a parchment paper covered baking sheet.
Allow to cool about 5 minutes. Slice each wedge in half (though not all the way through) and fill with a generous helping of jam.
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