Puyallup Fair Scones Fisher Scones
Bring the nostalgic taste of the Pacific Northwest to your kitchen with these classic Puyallup Fair Scones, also known as Fisher Scones. Famous for their tender, flaky texture and signature pairing with raspberry jam and butter, these scones are a timeless treat that’s easy to recreate at home. Made with simple pantry staples like all-purpose flour, baking powder, and cubed cold butter, the dough comes together in minutes for fresh, oven-baked perfection. A quick egg wash ensures a beautifully golden finish, while the warm scones—served straight from the oven—are best enjoyed with their sweet, buttery accompaniments. Whether you're craving a bite of fairground tradition or an elevated afternoon tea snack, these scones deliver all the charm and flavor you need.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 0.25 cup granulated sugar
- 2 tablespoons baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, cubed
- 1 cup whole milk
- 1 large egg
- 0.5 cup raspberry jam (for serving)
- 0.25 cup softened butter (for serving)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk together until well blended.
Add the cold butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the milk and egg. Reserve 1 tablespoon of this mixture for brushing the tops of the scones later.
Pour the milk and egg mixture into the dry ingredients. Gently stir until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface. Gently knead it a few times to bring it together, then pat it into a ¾-inch thick rectangle.
Using a biscuit or round cutter (approximately 2 to 3 inches in diameter), cut out scones. Re-roll the scraps as needed to cut out additional scones.
Place the scones on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with the reserved milk-egg mixture.
Bake in the preheated oven for 10-12 minutes, or until the scones are golden and puffed.
Remove the scones from the oven and let them cool for a few minutes.
Serve the scones warm with a generous spread of raspberry jam and softened butter. Enjoy!
Nutrition Facts
Calories |
3355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 98.7 g | 494% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 634 mg | 211% | |
| Sodium | 4132 mg | 180% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 122.2 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 424 mg | 33% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 979 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
