Monday, July 20, 2009

Second Best

One of my favorite foods in the world? The stuff childhood memories are made of? Puyallup Fair Scones. (Washington State Fair) I know, I know. Scones!? Really?! I swear to you that it is not the nostalgia talking, it is the fact that these crazy scones, are crazy good. So good, in fact, my brother who lives in Knoxville has his MIL fed-ex a box of scones to him every fall during fair time. So good, that the scone line is always a mile long and there are rarely complainers because you A. drool over the smell wafting around you, and B. watch the cute little ladies in their white uni's cranking out the scones.

I swear to you people walk away with shopping bags filled with scones, people mozey the fair with arm loads of this crazy breakfast food.

The box of scone mix and the jam they make the scones with are sold in most grocery stores in Washington and surrounding states, but THEY NEVER taste the same as Fair scones. I don't think I have had a real fair scone in years. Sniff. Sniff.

I know, I know...where is all this going? It is leading to the SECOND best scones I have ever tasted. Completely different in texture and flavor, the follwing scones are flakey, tasty and the best homemade scone I have ever tasted. But you have to follow the directions (duh) and as my father always said, don't over touch or over mix the dough. It makes it tough. I made mine the night before baking. I cut them, placed them on the cookie sheet and put them in the fridge til morning. Still excellent.

If you don't care for the orange cranberry flavors indicated here, try chocolate chips...raisins or whatever your fancy.

Scones-Orange Cranberry

3 cups flour

½ cup sugar

5 teaspoons baking powder (yes, FIVE)

1 tsp salt

1 cup unsalted butter, chilled, cut in small pieces

½ cup dried cranberries, soaked in orange juice for 10 minutes

½ cup chopped pecans (eww)

½ cup milk

1 egg

Zest of one orange

Combine flour, sugar, baking powder and salt in large bowl. Cut in butter until dough is in pea-sized crumbs. Drain cranberries and add to dough along with pecans (eww). Whisk milk, egg and orange zest in small bowl. Add to dry ingredients and mix until JUST incorporated and dough clumps together.

Roll out onto floured surface ½ to ¾ inch thick. Cut into desired shape, I made triangles, and freeze, refrigerate or bake shapes at 375’F until golden brown, about 20 minutes.

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