Copycat Fisher Scones
Total Time
Prep/Total Time: 30 min.
Yield
6 servings
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
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
Directions
- 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.
- 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.
- 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.
- Split scones horizontally; fill with butter and jam.
Nutrition Facts
1 serving: 291 calories, 13g fat (3g saturated fat), 62mg cholesterol, 534mg sodium, 38g carbohydrate (10g sugars, 1g fiber), 6g protein.
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