Mrs Gs Fair Scones Food

PUYALLUP FAIR SCONES (FISHER SCONES)

Puyallup Fair Scones (Fisher Scones) image

First, these scones are quick, easy, great and a perfect project for a beginning baker. Second...you need to know how to pronounce Puyallup...I wouldn't want anyone to embarrass themselves!!..."Pew-allup", not Pooyloop!!...Here in Western Washington the Puyallup Fair is a huge annual event. It is one of the largest in the US. The fair is all about food for me! And Fisher Scones are the biggest draw...they sell something like 80,000 a day or something like that!! I have many fond memories of Fisher Scones. I found this recipe on-line, the poster said that she came across the recipe in a 1930's Fisher Cookbook her grandmother had. The original recipe called for raisins, but they no longer make them that way. The ONLY way to eat these is warm with a big slab of butter and raspberry jam, just like they serve them at the fair!! Store them in an air tight container and they keep well. They taste nice cold, but way better heated up in the microwave, and don't forget the butter and jam! FYI...Make sure you sift, then measure the flour per instructions. NOTE: I took this recipe and made some changes to it and I think this new recipe is even better Mrs. G's Fair Scones Recipe #184105...try them both and see what you think!

Provided by Mrs Goodall

Categories Scones

Time 30m

Yield 8 scones

Number Of Ingredients 7

Ingredients

2 1/2 cups unbleached all-purpose flour (the original recipe calls for Fisher Blend Flour)
2 teaspoons baking powder (make sure your baking powder is still active!)
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons shortening
3/4 cup milk
1/2 cup raisins (if you are omitting the raisins, add another 2 Tablespoons of milk)

Steps:

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

Nutrition Facts : Calories 281.6, Fat 10.9, SaturatedFat 3, Cholesterol 3.2, Sodium 249.1, Carbohydrate 41.5, Fiber 1.4, Sugar 8.6, Protein 5.1

FAIR SCONES

Fair Scones image

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.

Provided by Drew Britten

Categories Bread Quick Bread Recipes Biscuits

Time 30m

Yield 8

Number Of Ingredients 6

Ingredients

2 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
6 tablespoons shortening
½ cup milk

Steps:

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.

Nutrition Facts : Calories 247.4 calories, Carbohydrate 34 g, Cholesterol 1.2 mg, Fat 10.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 274.3 mg, Sugar 3.9 g

SCONES

Scones image

This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.

Provided by Donna

Categories Bread Quick Bread Recipes Scone Recipes

Time 25m

Yield 8

Number Of Ingredients 7

Ingredients

3 cups all-purpose flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
¾ cup butter
1 egg, beaten
1 cup milk

Steps:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
In a large bowl, combine flour, sugar, baking powder, and salt. Cut in butter. Mix the egg and milk in a small bowl, and stir into flour mixture until moistened.
Turn dough out onto a lightly floured surface, and knead briefly. Roll dough out into a 1/2 inch thick round. Cut into 8 wedges, and place on the prepared baking sheet.
Bake 15 minutes in the preheated oven, or until golden brown.

Nutrition Facts : Calories 397.3 calories, Carbohydrate 50.6 g, Cholesterol 71.4 mg, Fat 18.9 g, Fiber 1.3 g, Protein 6.8 g, SaturatedFat 11.6 g, Sodium 594.9 mg, Sugar 14.1 g

MRS. G'S FAIR SCONES

Mrs. G's Fair Scones image

This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...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.

Provided by Mrs Goodall

Categories Scones

Time 35m

Yield 8 scones

Number Of Ingredients 8

Ingredients

2 1/2 cups unbleached all-purpose flour
2 teaspoons baking powder, double acting (make sure your baking powder is still active!)
2 tablespoons sugar
1/2 teaspoon salt
3 tablespoons shortening, chilled
3 tablespoons unsalted butter, chilled
3/4 cup heavy cream
2 tablespoons heavy cream (if omitting rasins)

Steps:

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

Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 10, Cholesterol 47.1, Sodium 247.4, Carbohydrate 34, Fiber 1.1, Sugar 3.3, Protein 4.6

MRS. G'S ITALIAN PLUM & COINTREAU JAM

Mrs. G's Italian Plum & Cointreau Jam image

We have wonderful Italian plum trees all throughout our neighborhood. Our first year here we picked 34 pounds of plums! I got a recipe from the Fancy Pantry for Plum and Orange Liqueur Jam. After many many batches I adjusted the recipe to the following and really really love it. It doesn't set really thick, but it tastes fabulous and it is awesome to use with JanctC-KY's Easy Plum Sauce Recipe #172468. NOTE: This is a great recipe for those who are intimidated by or want to try canning, BUT this method of canning is only good for fruit jams with an acid and lots of sugar. Do NOT use this method for canning other foods! When the jam is boiling it will splatter everywhere. I wear a long sleeve shirt and use an oven mitt when stirring the jelly. I also cover the rest of the stove and nearby wall with tin foil. It makes clean up a whole lot easier. EASY JELLY TEST...Place small plate in freezer to chill. Spoon some hot jam onto chilled plate and return to freezer for about 30 seconds to 1 minute. Remove from freezer and run your finger through the jam. If the jam does not fill in the space left by your finger, it's done. I like this jam a bit runny, so I don't worry if it fills in slightly.

Provided by Mrs Goodall

Categories Plums

Time 1h30m

Yield 6 cups

Number Of Ingredients 6

Ingredients

4 lbs italian plums (do not use soft over ripe plums, it gives the jam a plastic flavor, use firm plums)
3/4 cup water
1/4 cup lemon juice (fresh or frozen, I like Minute Maid Frozen Lemon Juice)
3 1/2 cups sugar (the original recipe called for 4 cups, but I thought it was way too sweet. I wouldn't recommend usin)
1/2 cup orange liqueur (I use Cointreau)
1 tablespoon butter

Steps:

JELLY:.
Rinse, drain and pit plums.
Cook the plums and water at a fast simmer for 30 minutes, stirring frequently. I use my biggest, shallowest pan that will hold the plums and water and allow for stirring, you want evaporation to take place.
The plums will become very soft and begin to fall apart.
Press the plums and liquid through a coarse food mill.
Combine plums, lemon juice and sugar in a large pan (like a dutch oven) or preserving pan.
Add 1 tablespoon of butter, this helps reduce foaming.
Stir over medium high heat until sugar is dissolved.
Cook jam at a brisk boil (spooning off any foam that arises) until it passes the jelly test, about 10 - 11 minutes.
Add liqueur and cook 2 minutes.
Remove from heat.
CANNING:.
Wash jars and screw rings.
Fill electric fry pan 2/3 full with water and bring to a boil.
Put jars in water, upside down along with sealing lids.
Jars should heat at least 10 minutes, and sealing lids at least 3 and should be covered by water.
Ladle jam into jars filing to 1/4 from very top.
Wipe rim with boiling water using a paper towel.
Put on sealing lid and screw on ring.
Turn jar upside down.
Finish all jars.
Turn jars right side up.
Cover jars with a towel.
Jars should seal in 5 - 30 minutes. If jars does NOT seal, use jam, do not store for any length of time.

Nutrition Facts : Calories 610.2, Fat 2.8, SaturatedFat 1.3, Cholesterol 5.1, Sodium 14.3, Carbohydrate 152.1, Fiber 4.3, Sugar 146.8, Protein 2.2

MRS. MACNAB'S SCONES

Mrs. Macnab's Scones image

According to the international baking book I got this recipe from, it's a famous Scottish recipe. Be careful not to handle the dough too much.

Provided by coconutcream

Categories Scones

Time 45m

Yield 16 serving(s)

Number Of Ingredients 6

Ingredients

4 cups flour
2 tablespoons sugar
1 tablespoon baking powder
4 tablespoons unsalted butter, cold
1 large egg
1 1/4 cups buttermilk

Steps:

Set racks in the upper and lower thirds of the oven and preheat to 425 degrees.
Stir together the flour, sugar, and baking powder in a large bowl. Rub in the butter finely, using your hands or a pastry blender.
Use a fork to beat together the egg and buttermilk. Add them to the flour mixture. Use the fork to gently mix in the liquid, scraping up from the bottom of the bowl, with a movement similar to the one used to fold in egg whites. Continue until all the dry ingredients are evenly moistened.
Scrape the dough onto a floured surface and gently fold it over on itself two or three times.
Cut the dough until four pieces and press each piece into a 5-inch disk. Place the disks on prepared baking sheets. Use a knife to cut each disk into quarters, but don't separate the quarters.
Bake the scones until they are well risen and deep golden, about 12 to 15 minutes.

Nutrition Facts : Calories 158, Fat 3.7, SaturatedFat 2.1, Cholesterol 21.6, Sodium 93.6, Carbohydrate 26.6, Fiber 0.8, Sugar 2.6, Protein 4.3

SCONES

Scones image

versatile scone recipe from www.joyofbaking.com by Stephanie Jaworski A coworker brought these, yum! She stated that they do freeze well.

Provided by Kirste

Categories Scones

Time 25m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/8 teaspoon salt
1/3 cup chilled unsalted butter
1 egg, beaten
1 teaspoon vanilla
1/2 cup heavy whipping cream

Steps:

In a large bowl, combine flour, sugar, baking powder and salt.
Cut the butter into small pieces and blend in the flour mixture with a pastry blender.
The mixture should look like coarse crumbs.
In a small measuring cup combine the whipping cream, beaten egg and vanilla.
Add this mixture to the flour mixture.
Stir until just combined.
Do not overmix this mixture.
Knead dough gently on a lightly floured surface.
Roll or pat the dough into a circle that is 7 inches round and about 3/4 to 1 inch thick.
Cut this circle into 8 triangular sections.
Place the scones on a parchment paper lined baking sheet or else a lightly greased pan.
Make mixture of one well-beaten egg with 1 TBS heavy cream.
Brush the scones with this mixture.
Bake at 375 degrees for approximately 15 minutes or until lightly browned.
These scones freeze very well.
This recipe is very good as is but there are ways to jazz it up a little.
When adding fruit or chocolate chips do so just before adding the cream mixture: You could add 1/3 cup dried cherries, or 1/3 cup miniature chocolate chips, or 1/2 cup raisins, or 2 tsp grated lemon peel and 1 TBS poppy seeds and 1 tsp almond extract (instead of vanilla), or 2 tsp grated orange peel and 1 tsp orange liquor (instead of vanilla).

Nutrition Facts : Calories 276.1, Fat 14.1, SaturatedFat 8.5, Cholesterol 63.9, Sodium 143.4, Carbohydrate 33, Fiber 0.8, Sugar 8.5, Protein 4.4

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Mustard Gift Pack. Mrs. McGarrigle's Fine Food Shop. $15.00. A well rounded assortment of some of the best mustards from Mrs McGarrigle's Fine Foods in Merrickville. Includes 4- 60 ml jars in a gift box.
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Mrs Gs Fair Scones Food

PUYALLUP FAIR SCONES (FISHER SCONES)

FAIR SCONES

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.

SCONES

This is a very simple recipe for scones. You can customize them by adding dried fruit or nuts. Half and half can also be substituted for milk if you wish.

MRS. G'S FAIR SCONES

MRS. G'S ITALIAN PLUM & COINTREAU JAM

MRS. MACNAB'S SCONES

According to the international baking book I got this recipe from, it's a famous Scottish recipe. Be careful not to handle the dough too much.

SCONES

versatile scone recipe from www.joyofbaking.com by Stephanie Jaworski A coworker brought these, yum! She stated that they do freeze well.

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