These were very very very good! I made the recipe exactly as stated. Perfection. Light, fluffy and deeelish! I think there are a few key things working. The Double sifting. It really is important. When your shortening resembles peas (larger than the typical crumble) in the flour, it is time to add the milk.. and when everything holds together in a ball, it is the perfect time to roll out. (which really, you spend like 15 seconds rolling) I am from Washington State, but moved to Nova Scotia Canada about 6 years ago! Thanks for the memories. These come together in mere minutes! Much quicker than standing in line, which is WELL worth it!.
Been making these for years, though recently went gluten-free so I've had to update the recipe a little: for the flour, simply sub 3/4 c. tapioca starch, 3/4 c. sorghum flour, 1 c. white or brown rice flour, and 1 tsp. xanthan gum for the 2 1/2 c. all-purpose flour. They still come out flaky and delicious. Recently, I've tossed in 1 Tbsp. orange zest and 1/2 c. currants with great success.
Another Washingtonian here... The Puyallup Fair Scones are something you wait every year for! We went the last day of the fair (just a week ago) and the weather just turned from bad to worse. I wanted to get a dozen scones before we left but the wait (in the wind and rain) was a half hour, so I sadly left without any. Now I have an alternative! You have made me very happy!
This recipe is not the original Exposition Scone recipe published in 1933 by Fischer. The trick to making scones taste like the Puyallup Fair scones had nothing to do with worrying about whether or not your baking powder is active. The three critical ingredients are the type of flour, lard and the type of milk. The actual recipe used on site at the Puyallup Fair is a secret. However, if one actually reads the recipe book published in 1933, a lot of clues are available. First, Fischer Blend flour was advertised in the 1930's as a strong wheat flour used in everything from pancakes to bread. This suggests that the flour is a blend of pastry flour, patent flour and bread flour. "Milk" was listed in the original recipe book. Milk used for baking in the 1930's was typically sour milk or buttermilk. Lard was listed as an ingredient and shortening is not a substitute if you want your scones to taste authentic. Fisher used shortening in other recipes in the 1933 recipe book, so lard was specifically used for a reason. In summary, this internet recipe is just another mediocre scone recipe that tastes nothing like a real Puyallup Fair scone.
These came out very tender and moist, the way a scone should be (people who think scones are supposed to be dense haven't ever had good ones). I didn't use the raisins, and I forgot the sugar, but with the raspberry jam the sugar wasn't needed. Thanks for posting!
I make these and they are good. But I like them after they set for several hours. Especially the next day. My problem is I eat 2 or 3 in a row.<br/>Oops, I forgot to rate it.
I can't recall the scones at the Puyallup Fair containing raisins? I was just there yesterday and the scone line was extremely long lol they are good though
It's a good recipe, but they don't taste like Fisher Scones that I have made from the Fisher Scone mix or at the Puyallup Fair. This taste and has texture more of sweet biscuits to me. I have tried and tried to duplicate the Fair Scone, and am beginning to come around to thinking that it truly does have to do with the special flour blend the Fisher's use. This recipe is not as dense as what I consider a scone to be... and I've had scones on two continents. Bottom line, add two tablespoons of sugar to my biscuit recipe and that's this recipe. Voila!
I made these late last night and had them with my after. Absolutely delicious! I had them with blackberry jam and clotted cream. Just wonderful! Thanks for the recipe!
UNbeleivable!! I was skeptical that it would actually turn out like the real thing, but even using (cold) margarine instead of shortening, this recipe is spot on. I am horrible at any kind of biscuit-type recipe (too hard on dough), but these rose like a champ and browned beautifully at 400 degrees for 15 minutes. I will say for other biscuit/scone novices, the dough will be very sticky- after adding the shortening by hand, I added the milk and stirred gingerly with a floured silicone spatula until it was just barely mixed, then turned out to knead once or twice and pat into shape. This kept me from losing half the dough by being stuck to my hands. Fantastic recipe- thank you so much for sharing. We are moving back to the Southeast and I ~would~ have missed these scones dearly. Now to learn how to make Krusty Pups....