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    You are in: Home / Recipes / Mrs. G's Fair Scones Recipe
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    Mrs. G's Fair Scones

    Mrs. G's Fair Scones. Photo by Dienia B.

    1/1 Photo of Mrs. G's Fair Scones

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Mrs Goodall's Note:

    This base of this recipe is called Puyallup Fair Scones (Puyallup Fair Scones (Fisher Scones))...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.

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    Ingredients:

    Yield:

    scones

    Units: US | Metric

    Directions:

    1. 1
      Sift and measure the flour.
    2. 2
      Re-sift with other dry ingredients.
    3. 3
      Work shortening into dry ingredients with the fingers.
    4. 4
      Add rasinins to flour-fat mixture and mix thoroughly (you may omit raisins).
    5. 5
      Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
    6. 6
      Turn out on to a floured board and divide into two equal pieces.
    7. 7
      Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
    8. 8
      Cut into wedge shaped pieces like a pie and bake about 15 minutes at 450 degrees on an ungreased baking sheet.
    9. 9
      To serve like they do at the fair; split open but do not cut clear through. Fill with jam and close.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on September 07, 2014

      55

      good basic scone used raisins cakepops on parade pnw leg of quest

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2008

      45

      Good scone recipe. thank you

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2008

      A better recipe of this calls for baking powder. It also calls for milk, not all heavy whipping cream. Make it this way and you'll be eating dense brick pastries out of your oven; except the shape, this does not resemble Puyallup Fair Scones. If you like extremely heavy shortbread, this might work.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mrs. G's Fair Scones

    Serving Size: 1 (653 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 331.9
     
    Calories from Fat 178
    53%
    Total Fat 19.8 g
    30%
    Saturated Fat 10.4 g
    52%
    Cholesterol 49.7 mg
    16%
    Sodium 248.1 mg
    10%
    Total Carbohydrate 34.0 g
    11%
    Dietary Fiber 1.0 g
    4%
    Sugars 3.2 g
    13%
    Protein 4.6 g
    9%

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