Puyallup Fair Scones (Fisher Scones)
First, these scones are quick, easy. 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.
2 1/2 cups unbleached all purpose flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
6 tablespoons shortening
3/4+2T cup milk
Sift and measure the flour. Re-sift with other dry ingredients. Work shortening into dry ingredients with the fingers. Add milk to mixture.
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 raspberry jam and close.
PS.. Qahtan.. Those look great..
