Tuesday, October 1, 2013

Puyallup Fair Scones

I spent the nearly two weeks in September back in Washington state visiting family. I had an amazing time. Little Miss went on her very first plane trip and took her first trip to the Puyallup Fair. We're supposed to call it the Washington State Fair, but c'mon...everyone still calls it the Puyallup Fair.

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)

Directions

  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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6 comments:

  1. I hate shortening. How about butter? And I know the Fisher scones. They sold the mix at Costco one year and I bought as much as I could.

    ReplyDelete
    Replies
    1. Normally, I'm a big fan of using butter, but in this case, it will definitely impact the taste and texture of the scones. They won't be nearly as big and fluffy and it will also change the flavor.

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  2. Boy oh boy did your blog post bring back memories. When my kiddoz were young, we used to go to the Puyallup fair! And you're so right- those scones are marvelous. I am so glad to find your recipe. I HAD to pin this! I just bopped over from the Memories by the Mile Linkey party. I would love it if you would drop over and visit me at http://www.kneadedcreations.com. I'll look forward to seeing you. Deb @ Kneaded Creations

    ReplyDelete
  3. I must try these.

    We moved to Tacoma when I was in 3rd grade . . . in 1970 . . . and I went to the Puyallup Fair for the first time. I haven't missed a year since. We live 3 hours away, and just 1 block from our own county fair, but we don't go to our local fair. Nope. We save our money so that we can drive to the Puyallup Fair a month later.

    Fun memories.

    Laurel
    mama of 12

    ReplyDelete
  4. Great recipe to share at the Foodie Friends Friday Copycat Recipes Party
    Cheers! Joanne
    http://whatsonthelist.net

    ReplyDelete

Thanks and have a great day!