Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (2024)


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Submitted by Mrs Goodall

"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!"


Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (2) Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (3)

photo by sandesnow Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (4)

Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (5) Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (6)

Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (7) Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (8)

Ready In:


8 scones



  • 2 12 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
  • 12 teaspoon salt
  • 6 tablespoons shortening
  • 34 cup milk
  • 12 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!

Questions & Replies

Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (9)

  1. My dad worked for Fisher Mills for over 30 years. In the summer used to work in the scone booth at the Oregon State fair and the "Scone Wagon(s)" two smaller versions that would be taken to smaller county fairs in Oregon and Washington as well as the Portland Rose Festival. The picture submitted by #sandesnow doesn't quite have the visual texture, but looks close, we used to knead after mixing the dough. The ovens that were used were convection ovens that do make a difference in the final product. Raisins, and whipped honey butter make them the real deal. Either way convection oven or not, with or without raisins, scones always bring back memories. And, compared to the "scones" my friends have had else where they can't believe how much better these are.

  2. Has anyone substituted butter for the shortening?




  1. These were very very very good! I made the recipe exactly as stated. Perfection. Light, fluffy and deeelish!I think there are a few key things working. The Double sifting. It really is important. When your shortening resembles peas (larger than the typical crumble) in the flour, it is time to add the milk.. and when everything holds together in a ball, it is the perfect time to roll out. (which really, you spend like 15 seconds rolling) I am from Washington State, but moved to Nova Scotia Canada about 6 years ago! Thanks for the memories. These come together in mere minutes! Much quicker than standing in line, which is WELL worth it!.


  2. Been making these for years, though recently went gluten-free so I've had to update the recipe a little: for the flour, simply sub 3/4 c. tapioca starch, 3/4 c. sorghum flour, 1 c. white or brown rice flour, and 1 tsp. xanthan gum for the 2 1/2 c. all-purpose flour. They still come out flaky and delicious. Recently, I've tossed in 1 Tbsp. orange zest and 1/2 c. currants with great success.

  3. Another Washingtonian here... The Puyallup Fair Scones are something you wait every year for! We went the last day of the fair (just a week ago) and the weather just turned from bad to worse. I wanted to get a dozen scones before we left but the wait (in the wind and rain) was a half hour, so I sadly left without any. Now I have an alternative! You have made me very happy!

    Sally R.

  4. We attended the WA State Fair at Puyallup...and Fisher fair scones are still going strong! Patiently waited in line 30 minutes to buy our baker's dozen for only $20. They are as good as always! Made on the spot...you watch as they knead the dough, cut, bake, slice, dab of butter from huge 1'x1' round butter block, then gobs of raspberry jam dobbed.. each in their own bag before the carry bag. Heaven...oh yes!

    • Puyallup Fair Scones (Fisher Scones) Recipe - Food.com (16)


  5. It's a good recipe, but they don't taste like Fisher Scones that I have made from the Fisher Scone mix or at the Puyallup Fair. This taste and has texture more of sweet biscuits to me. I have tried and tried to duplicate the Fair Scone, and am beginning to come around to thinking that it truly does have to do with the special flour blend the Fisher's use. This recipe is not as dense as what I consider a scone to be... and I've had scones on two continents. Bottom line, add two tablespoons of sugar to my biscuit recipe and that's this recipe. Voila!


see 34 more reviews



  1. Original Puyallup Fair scones were filled with whipped honey butter and jam. To me, it makes all the difference. Thanks for this recipe! Lost mine from decades ago and found yours. Very similar so I'm going to try it -can't wait!



Mrs Goodall

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Mrs. G's Fair Scones

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Puyallup Fair Scones (Fisher Scones) Recipe  - Food.com (2024)


What to avoid when making scones? ›

5 Mistakes to Avoid When Baking Scones
  1. Using anything but cold ingredients. The secret to the flakiest scones is to start with cold ingredients — cold butter, cold eggs, and cold cream. ...
  2. Only using all-purpose flour. ...
  3. Overmixing the dough. ...
  4. Not chilling the dough before baking. ...
  5. Baking them ahead of time.
May 1, 2019

Do Fisher scones need to be refrigerated? ›

The best way to keep scones fresh is to put them in the fridge; they'll keep for 2-3 months. But as you're asking for a way without using the fridge, you can simply store the scones in the pantry, covered in foil or plastic wrap so they won't dry out. It'll only last for about 2 days though.

How do you get the best rise on scones? ›

How to make scones rise high? Once you've cut out your scone shapes, flip them over and place upside down on the baking tray. This will help them rise evenly and counteract any 'squashing' that happened when you cut out the dough. Perfect scones should rise to about 2 inches high.

Which flour is best for scones? ›

Use all-purpose flour for a higher rising scone that holds its shape nicely, both in and out of the oven. To make more delicate, lower-rising, cake-like scones, substitute cake flour for all-purpose flour. Reduce the liquid in the recipe by 1 to 2 tablespoons, using just enough to bring the dough together.

Is it better to make scones with butter or oil? ›

For example, if you substitute oil for butter or margarine, you can significantly reduce the amount of saturated fat in your baked goods. This streamlined recipe for Light Scones uses just 3 tablespoons of canola oil, which contains a fraction of the saturated fat found in butter or margarine.

How long should you rest scones before baking? ›

Recipes for scones sometimes provide a make-ahead option that involves refrigerating the dough overnight so it can simply be shaped and then popped into the oven the next day. But now we've found that resting the dough overnight has another benefit: It makes for more symmetrical and attractive pastries.

Should you chill scone dough before baking? ›

Not chilling the dough before baking: to really ace your scones, it helps to chill your dough again before it's baked. Using cold ingredients does help, but your hands will warm up the dough when you're working with it and the extra step of chilling will help you get the best result.

How thick should scones be before baking? ›

It is far better that the scone mixture is on the wet side, sticking to your fingers, as the scones will rise better. Turn the dough onto a lightly floured surface and flatten it out with your hand, or use a rolling pin, to a thickness of 1-2 cm (1/2 – ¾ inch).

How do you keep Fisher scones fresh? ›

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!

Can you freeze Fisher Fair scones? ›

Yes, scones freeze well. Let them cool before freezing. Place in a re-sealable bag or airtight container to protect from freezer burn (a sheet of waxed or parchment paper between them isn't a bad idea to keep them from sticking to one another). Use them within 3 months.

Can you leave scones out overnight? ›

First, make sure your scones are completely cool. Wrapping them while warm can trap steam, causing the exterior to soften unpleasantly. Once cool, wrap them tightly and store at room temperature for up to several days.

Why do my scones go flat and not rise? ›

Why Are My Scones Flat? Expired leavening agents. Your baking powder and/or baking soda could be expired. Most scone and biscuit recipes call for quite a large amount of leavening, and if either are expired, your scones simply won't rise to beautiful heights.

What happens if you don't put baking powder in scones? ›

Without this leavening agent, scones can become dense and heavy. However, you can opt for plain flour and add the appropriate amount of baking powder to your mix. This method allows you to control the amount of lift in your scones without compromising flavour, resulting in a well-balanced and delicious final product.

Should you sift flour for scones? ›

3. Don't forget to sift! Be sure to double or even triple sift your flour, as it takes away the clumps in the flour allowing for more air pockets in the scone dough - the result being a fluffier and more crumbly scone.

Why are my scones not light and fluffy? ›

Some common reasons for dense scones are not using enough baking powder, overworking the dough and not baking with the oven at the correct temperature.

Is buttermilk or cream better for scones? ›

Heavy Cream or Buttermilk: For the best tasting pastries, stick with a thick liquid such as heavy cream or buttermilk. I usually use heavy cream, but if you want a slightly tangy flavor, use buttermilk.

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