Fair Scones

I grew up just 8 blocks from the Puyallup Fair, which runs most of the month of September. As you can imagine, I spent a lot of time at the fair, and I have very fond memories of it. One of my favorite things was the Puyallup Fair Scone. You could watch them being made if you went under the grandstand to their central location. We brought many a scone home to enjoy, and I've always wanted to try making my own version; I would like to say that I think I've improved the recipe! My version is light, flaky and has a lot more jam in it than they'd give you at the fair!
Slightly adapted from the Puyallup Fair Scone recipe

Ingredients:

• 2 1/2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 6 tablespoons butter
• 3/4 cup milk
• 1/2 cup raisins ( if you are omitting the raisins, add another 2 Tablespoons of milk)

Directions:

1. Sift and measure the flour.
2. Re-sift with other dry ingredients.
3. Work shortening into dry ingredients with the fingers.
4. Add milk to mixture. (If you are omitting the raisins, add another 2 Tablespoons of milk).
5. Turn out on to a floured board and divide into two equal pieces.
6. Roll or pat each into a round and to the thickness of biscuits (3/4 inch to a full inch).
7. Cut into wedge shaped pieces like a pie, then reform into a slight oval. Bake about 15 minutes at 400 degrees on an ungreased baking sheet.
8. Fill with butter and jam, and serve!

Notes: I think the biggest change I made was increasing the amount of sugar and decreasing the temperature. Baking at 400 degrees lets some of the butter seep out of the scones and they end up cooking in their own butter - they end up being amazing!!