If you’ve been to the Puyallup Fair in WA State, you are familiar with Fisher Scones, and this is my recipe for them. Tender and flaky, served with melted butter and raspberry preserves.
By the way, in the UK ’tis pronounced “skon” and rhymes with “gone.” The triangular shape (that us Americans associate with scones) comes from patting the dough out into a circle, and cutting it into wedges, but they’re also made in circle form like American biscuits. UK biscuits are more of a cookie.
Some people feel this way:
Traditional Irish scones sometimes include an egg and double cream, but very little sugar in any scones I’ve found. I’ve seen savory scones and fruity scones (some with fresh apple and cheddar), but the key is to use a light hand when making them, the same as you do with homemade biscuits.
400 degrees is the temp when baking to produce a crisp outside and soft inside. They should be flaky but denser than a typical American biscuit, which is light and flaky, or so I’ve been told by scone experts in the UK. Starbucks isn’t a good example of a good scone because they are way too sweet and cakelike. Yes, they’re good, but they’re not authentic in any way whatsoever. Some claim they use pudding mix in their recipes, but I can’t attest to that.
My recipe has 1 teaspoon of cornstarch to soften the flour and make a flaky but not crumbly texture. Tender and delicate but still holding it’s shape. A good quality flour (not self-rising) is important. I use White Lily all purpose flour.
Ice cold butter is grated into the dry ingredients to make the flaky and tender scone texture. The cheese grater method is by far the best and easiest I’ve found.
I use a good quality butter and raspberry jam (with seeds) to serve them split and warm.
- 3 c all purpose flour (i use white lily flour-not self rising)
- 2 tsp baking powder
- 3/4 tsp salt
- 1 tsp cornstarch
- 2 Tbsp sugar
- 1/2 c cold, salted butter
- 1 1/2 tsp pure vanilla extract
- 3/4 c whole milk
- salted butter for serving
- raspberry jam or preserves for serving
- 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 2. In a large bowl, whisk together flour, baking powder, salt, cornstarch and sugar. Using the large portion of a cheese grater, grate in the cold butter. Using your hands, quickly work the butter into the flour for about 1 minute, being careful not to overwork.
- 3. Add the vanilla and milk and stir gently with a wooden spoon just until it holds together. Sprinkle some flour onto a flat work surface and empty the dough out onto it. Sprinkle the top with flour and gently work into a ball. Divide in half.
- 4. With one half pat into a circle about 1/2-3/4-inch thick. With a sharp knife, cut in half then cut each half into 3 wedges, making 6 pie shape wedges per circle. Repeat with the other half of the dough, making a total of 12 wedges. Place all on prepared baking sheet.
- 5. Bake 12-15 minutes, just until lightly browned, being careful not to overcook. Split each scone halfway through and add butter and raspberry jam or preserves.