The Puyallup Fair Original Scone Recipe

For many, doin' the Puyallup means doin' scones. When Fisher's Blend Flour introduced the hot raspberry-jam-filled biscuits to fairgoers in 1915, cooks slowed production to create lines. Now, crowds snap up the scones as fast as they're baked - at the rate of about 2,000 every 10 minutes.

Here's the famous old-fashioned scone recipe from the Fisher Flouring Mills Co.

2 1/2 cups Fisher's Blend Flour

1 tablespoon baking powder

2 tablespoons sugar

Half teaspoon salt

6 tablespoons shortening

Half cup raisins

Two-thirds cup milk

Sift and measure the flour. Resift with baking powder, sugar and salt. Cut shortening into the dry ingredients with knives or pastry blender. Add raisins to dry ingredients and add the milk to the mixture.

Turn out mixture on floured board, divide into two pieces, rolling each to thickness of biscuits. Cut each into four wedge-shaped pieces like pie and bake 15 minutes at 450 degrees.

To serve: Split open but do not cut clear through, butter and fill with raspberry jam.

Source: "Doin' the Puyallup" by Val Dumond.