If you’ve been to the Puyallup Fair in WA State, you are familiar with Fisher Scones, and this is my recipe for them. Tender and flaky, served with melted butter and raspberry preserves. You’ll love them!
WA State Fair Scones
- 3 c all purpose flour i use white lily flour-not self rising
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cornstarch
- 2 Tbsp sugar
- 1/2 c cold salted butter
- 1 1/2 tsp pure vanilla extract
- 3/4 c whole milk
- salted butter for serving
- raspberry jam or preserves for serving
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, salt, cornstarch and sugar. Using the large portion of a cheese grater, grate in the cold butter. Using your hands, quickly work the butter into the flour for about 1 minute, being careful not to overwork.
Add the vanilla and milk and stir gently with a wooden spoon just until it holds together. Sprinkle some flour onto a flat work surface and empty the dough out onto it. Sprinkle the top with flour and gently work into a ball. Divide in half.
With one half pat into a circle about 1/2-3/4-inch thick. With a sharp knife, cut in half then cut each half into 3 wedges, making 6 pie shape wedges per circle. Repeat with the other half of the dough, making a total of 12 wedges. Place all on prepared baking sheet.
Bake 12-15 minutes, just until lightly browned, being careful not to overcook. Split each scone halfway through and add butter and raspberry jam or preserves.
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