MRS. G'S FAIR SCONES
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
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
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leroy gillespie
[email protected]These scones are the perfect addition to any brunch menu. They're sure to be a hit with your guests.
Muskaan Chatterpal
[email protected]I love the way these scones look. They're so rustic and charming.
Matheus Rocha
[email protected]These scones are a great way to start your day. They're hearty and filling, and they'll keep you going until lunchtime.
Kika garcia
[email protected]I'm not a fan of scones, but I tried these and I was pleasantly surprised. They're not too dry and they have a nice flavor.
Abdulah Butt
[email protected]These scones are the perfect afternoon pick-me-up. They're so light and fluffy, and the glaze adds a touch of sweetness.
Rayden Smith
[email protected]I made these scones for my family and they loved them! They're the perfect balance of sweet and savory.
Janaki Shahi
[email protected]I'm always looking for new scone recipes and I'm so glad I found this one. These scones are delicious and so easy to make.
Niță Andrei
[email protected]These scones are so light and fluffy, they practically melt in your mouth. I love the subtle sweetness and the hint of lemon zest.
M.hassan Saeed
[email protected]I've made these scones several times and they always turn out perfect. They're my go-to recipe for scones.
Sphelele Mbalenhle
[email protected]These scones are perfect for a special occasion breakfast or brunch. They're also great for freezing and reheating later.
Samone Favorite
[email protected]I love the simplicity of these scones. They're not too sweet and have a nice, crumbly texture.
Hamza Dogar
[email protected]These scones are a great way to use up leftover fruit. I've made them with blueberries, raspberries, and even peaches.
Virginia Bond
[email protected]I'm not a huge baker, but these scones were so easy to make that even I could do it! They turned out great and were a big hit with my family.
Shahid Mikey
[email protected]These scones are the perfect grab-and-go breakfast or snack. I love to make a batch on the weekend and then enjoy them throughout the week.
Kaliah Outten
[email protected]I love that these scones are made with simple ingredients that I always have on hand. They're also really versatile - I've added dried fruit, nuts, and even chocolate chips to them.
Corey Kepple
[email protected]I've been making these scones for years and they're always a crowd-pleaser. They're so easy to make and always turn out perfectly.
Radwa Shaheen
[email protected]These scones were a hit at my last brunch party! They were light, fluffy, and had the perfect amount of sweetness. I'll definitely be making them again.