Copycat Fisher Scones

Name: Copycat Fisher Scones
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6 servings
Cuisine: North America, Pacific Northwest
Ingredients: 1-3/4 cups all-purpose flour; 1/4 cup sugar; 2-1/2 teaspoons baking powder; 3/4 teaspoon salt; 1/3 cup shortening, cubed; 3/4 cup buttermilk; 2 large egg yolks, beaten; Raspberry jam; Softened butter

TEST KITCHEN APPROVED

Total Time:Prep/Total Time: 30 min.

By Taste Of Home Editorial Team

Recipe by John Williams, Cooperstown, New York

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Published on Jul. 31, 2026

I grew up in Puyallup, Washington, and we have the state fair in our city every year. I visited this fair for many years, and love the state fair scones—so I decided to recreate them at home. The scones are layered with raspberry jam and butter. —John Williams, Cooperstown, New York

TEST KITCHEN APPROVED

Copycat Fisher Scones

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Yield:6 servings

Prep:15 min

Cook:15 min

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Ingredients

1-3/4 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
3/4 teaspoon salt
1/3 cup shortening, cubed
3/4 cup buttermilk
2 large egg yolks, beaten
Raspberry jam
Softened butter

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Directions

1
Preheat oven to 375°. In a large bowl, sift together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk and eggs just until moistened.

2
Turn onto a lightly floured surface; knead gently 10-12 times or until dough is no longer sticky. Gently pat or roll dough into a 6-1/2-in. circle.
3
Cut into six wedges. Separate wedges and place on an ungreased baking sheet. Bake until golden brown, 15-18 minutes. Cool on a wire rack.
4
Split scones horizontally; fill with butter and jam.