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It wouldn’t be Fair Food Week here at Sugar Mama Baking Company if we didn’t include–and worship–my original Fair Food Favorite, The Scone. It is especially important to me to share this treat with my son, Logan, so he can have a taste of my childhood, and his grandmother’s childhood, too.
These scones are special to me; when I was 8 I was in Dog 4-H. You know I lived in a non-agri area because 4-H for canines had its own barn on the fair grounds. When I got to Idaho I was shocked–pick-my-jaw-up-off-the-floor-shocked–to learn that 1) there wasn’t a “dog barn” at the Twin Falls County Fair and 2)no body had even heard of “Dog 4-H”
But I have. ..Because I’ve lived it. Me and my dachshund, Doc ( a clear example of why a 5-year-old shouldn’t name a dog) went to the fairgrounds early in the morning and stayed until after dark, every day, for seven days, hoping to make it to Puyallup. (…and by the way, Puyallup–PEW-All-Up–is the Washington State Fair. It is huge. I had these scones there–and at the Kitsap County Fair–every year until I left for college.) My mom would send $1.50 with me in my pocket every day so I could buy myself two scones between my assigned chores in the barn, my competitions, and general hanging-out with other 4-Hers. I was allowed to get the scones because the cart for Fisher Scones was just across from the Dog Barn, so there was little risk of kidnapping or getting lost.
My mom said she gave me the money for the scones because those scones were a fond memory of her own. Her Dad, my Grandpa, used to buy her scones at the fair, too.
Now, though, I haven’t seen a Fischer (Fisher?) scone since I was a kid. They didn’t have those in Idaho, either. Back here in Alexnadria, Va, I have yet to be to a county–or even state–fair to know if they have them. So that makes this recipe all the more important to me to share with my son, Logan: So he can have a taste of my childhood, and his grandmother’s childhood, too.
So this recipe–this food–isn’t just about youth and happy summer memories and good food; it is about tradition.
You can imagine how delighted–PRAISE THE LORD! kind of Delighted–I was to find this recipe at recipezaar.com . Go to the link; there are some fabulous comments about Washington State–my home neck of the woods before Idaho–and the Puyallup Fair. 🙂
- 2 1/2 cups unbleached all purpose flour (the original recipe calls for Fisher Blend Flour)
- 2 teaspoons baking powder (make sure your baking powder is still active!)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 6 tablespoons shortening
- 3/4 cup milk
- 1/2 cup raisins (if you are omitting the raisins, add another 2 Tablespoons of milk)
- Sift and measure the flour.
- Re-sift with other dry ingredients.
- Work shortening into dry ingredients with the fingers.
- Add rasinins 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.
- Eat and enjoy!