I grew up in Spokane, Washington and my family attended the Spokane County Fair every August. It was so exciting and the memories from those days are magic. And there is just nothing like “fair food”. Arguably, the most famous fair food to come out of Washington state was hot scones served with raspberry jam.
The Fisher Scone company started making and serving them in 1911 at the State fair in Puyallup, WA and they became a THING. They were originally made with raisins and served hot with whipped butter and fresh raspberry jam. The raisins have since disappeared and the butter is optional, but the raspberry jam is NOT.
I grew up in a house with raspberries growing in the backyard. My mom canned raspberry jam every year and we ate it all year round. Peanut butter and jam sandwiches were always made with raspberry jam. I love all things raspberry.
These scones are so easy and basic.
It is important to pre-sift the flour and THEN measure out the 2 1/2 cups.
Add in the other dry ingredients and SIFT AGAIN.
Mix in the shortening with a fork and then finish up with your hands.
Add milk and stir until just barely mixed. Place on floured surface and form into two discs, about 3/4-1 inch thick.
Place on a parchment lined baking sheet and cut each circle into wedges.
Bake for 15 minutes and…WALAH!
Serve by splitting each wedge without cutting all the way and spooning raspberry jam in the center.
You can use store-bought jam, but just know it’s a pretty thing to whip up a pot!
- 2½ cups white flour
- 2 tsp baking powder
- 2 Tbsp sugar
- ½ tsp salt
- 6 Tbsp shortening
- ¾ cup milk
- Preheat oven to 450°.
- Sift the flour and then measure out 2½ cups.
- Add in baking powder, sugar and salt and sift again.
- Stir shortening in with a fork and then work in with fingers until mixture resembles coarse sand.
- Stir in milk until just mixed.
- Turn out onto floured surface. Knead just 3 or 4 times. Cut into two pieces and pat into rounds about ¾-1 inch thick.
- Place onto a parchment lined baking sheet and cut each round into 4 pieces. Separate wedges slightly.
- Bake for 15 minutes.
- Serve hot by cutting open but not all the way through and spooning raspberry jam in the center.
Fresh Raspberry Jam
- 5 cups fresh raspberries
- 2¼ cup sugar
- 1½ Tbsp lemon juice
- Mix all ingredients together in saucepan. Heat over high until bubbling. Turn to medium heat and allow to simmer while stirring regularly.
- Cook and stir for 12-15 minutes. Remove from heat and allow to cool in saucepan for 10 minutes. Cover and refrigerate for 30 minutes before serving. Store covered in refrigerator.