Fisher Scone Mix Ingredients Recipes
SCONE MIX -HOMEMADE GIFT
This recipe is from "funteapartyideas.com/sc"-- And I liked this idea so much I thought I would share it with you all. It sure makes it easy to make and give. http://www.funteapartyideas.com/scone-mix-recipe.html
Provided by Pat Duran
Categories Other Breakfast
Time 5m
Number Of Ingredients 8
Steps:
- 1. In a large bowl, combine dry ingredients. Add the shortening. Work it in with a pastry blender,until the shortening is totally mixed into the flour. Add about 2/3 cup of dried fruit or nuts in a separate baggie;or a combination of both.
- 2. Pour 2 cups of the mix in a baggie,or container of your choice. This makes 3 batches. And each batch makes about 10-12 scones.
- 3. Attach these directions: To make theses scones, you will need: this bag of mix 1 large egg 1 teas vanilla extract or almond or lemon or orange 1/2 cup of water or juice Mix all the ingredients together-just until mixed. Drop by spoonful onto greased or parchment lined cookie sheet. Bake at 400^ for 14 to 20 minutes- (depending on the size you make the scones) Bake until lightly golden.
FAIR SCONES
A hallmark of the Puyallup and Evergreen State Fairs in Washington State. Now you can make them at home any time of year. Just like at the fair, they are best served hot, with butter and raspberry jam.
Provided by Drew Britten
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Whisk flour, sugar, baking powder, and salt together in a large bowl. Cut shortening into flour mixture with a fork or pastry knife until crumbly texture. Add milk; mix until just combined.
- Turn dough onto a floured surface; knead until completely mixed, about 1 minute. Divide into 2 equal pieces. Roll or pat each piece into a 3/4-inch round. Cut each round into 4 pieces. Arrange pieces on a baking sheet.
- Bake in the preheated oven until golden brown, about 15 minutes.
Nutrition Facts : Calories 247.4 calories, Carbohydrate 34 g, Cholesterol 1.2 mg, Fat 10.3 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 274.3 mg, Sugar 3.9 g
EASY SCONE MIX
Scone mix bundled with tea bags makes a cozy gift!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- In large bowl, mix flour, baking powder, sugar, poppy seed and salt. Cut in butter, using pastry blender or fork, until mixture looks like fine crumbs. Stir in currants. Place in resealable food-storage plastic bag, glass jar or gift container. Refrigerate up to 1 week or freeze up to 2 months.
- Include these directions on package: Heat oven to 425°F. Mix 2 tablespoons lemon juice and 3/4 cup milk; stir into Easy Scone Mix. Place dough on lightly floured surface; gently roll in flour to coat. Knead lightly 10 times. Pat or roll into 9-inch circle on ungreased cookie sheet. Brush with milk and sprinkle with sugar if desired. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or until golden brown. Immediately remove from cookie sheet; carefully separate wedges.
Nutrition Facts : Calories 235, Carbohydrate 36 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Scone, Sodium 310 mg
PUYALLUP FAIR SCONES (FISHER SCONES)
First, these scones are quick, easy, great and a perfect project for a beginning baker. Second...you need to know how to pronounce Puyallup...I wouldn't want anyone to embarrass themselves!!..."Pew-allup", not Pooyloop!!...Here in Western Washington the Puyallup Fair is a huge annual event. It is one of the largest in the US. The fair is all about food for me! And Fisher Scones are the biggest draw...they sell something like 80,000 a day or something like that!! I have many fond memories of Fisher Scones. I found this recipe on-line, the poster said that she came across the recipe in a 1930's Fisher Cookbook her grandmother had. The original recipe called for raisins, but they no longer make them that way. The ONLY way to eat these is warm with a big slab of butter and raspberry jam, just like they serve them at the fair!! Store them in an air tight container and they keep well. They taste nice cold, but way better heated up in the microwave, and don't forget the butter and jam! FYI...Make sure you sift, then measure the flour per instructions. NOTE: I took this recipe and made some changes to it and I think this new recipe is even better Mrs. G's Fair Scones Recipe #184105...try them both and see what you think!
Provided by Mrs Goodall
Categories Scones
Time 30m
Yield 8 scones
Number Of Ingredients 7
Steps:
- 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!
Nutrition Facts : Calories 281.6, Fat 10.9, SaturatedFat 3, Cholesterol 3.2, Sodium 249.1, Carbohydrate 41.5, Fiber 1.4, Sugar 8.6, Protein 5.1
MRS. G'S FAIR SCONES
This base of this recipe is called Puyallup Fair Scones (Recipe #183806)...I of course had to mess with a good thing and here's the recipe I came up with. These are even better! Here's some of the research on scones that I found...using butter gives the best flavor, but shortening preserves the scones better after the first day. Hence the 1/2 butter, 1/2 shortening, a good compromise. Using heavy cream keeps the scones moister than milk. The recommended flours (for taste and gluten content) are first, Pillsbury Unbleached Enriched All-Purpose Flour (with a 10 - 11% gluten content), second King Arthur Unbleached Enriched All-purpose Flour (with an 11% gluten content). Chilling the butter and shortening in the freezer for 20 minutes or so helps the fat not "melt" when mixing. You can use your hands or a pastry blender to mix the fat and flour, but using a food processor also keeps the fat intact and not "melted" from the heat of your hands. Mix as little as possible so that the gluten does not over develop and make the scones tough. Sifting is critical. 2 1/2 cups unsifted flour weighs more than 2 1/2 cups sifted flour and would make a tougher scone. If you want to get really into it, "they" say that you should place a measuring cup on top of some parchment/wax paper and actually sift the flour into the cup, use the paper to catch the excess.
Provided by Mrs Goodall
Categories Scones
Time 35m
Yield 8 scones
Number Of Ingredients 8
Steps:
- Sift and measure the flour.
- Re-sift with other dry ingredients.
- Work shortening & butter into dry ingredients with the fingers.
- Add raisins 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.
Nutrition Facts : Calories 325.5, Fat 19.1, SaturatedFat 10, Cholesterol 47.1, Sodium 247.4, Carbohydrate 34, Fiber 1.1, Sugar 3.3, Protein 4.6
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