Carb Diva: Fair Scones

In my little sliver of the planet, the month of September means that the Washington State Fair (aka the Puyallup), is up and running.

Covering 169 acres, it's the 7th largest fair in the country (over 1.2 million visitors each year) and has something for everybody. Barns filled with every type of farm animal you can imagine; grange exhibits; 4-H; new product demonstrations, hot tubs, tractors, chain-saw carving; carousels and carnival rides; art, needlework, photography and hobby displays.

And then, there is the food. You name it, they've got it. And even a few things I'll bet you've never heard of--deep-fried cookie dough, alligator on a stick, and the "Earthquake Burger" -- one-half pound of ground beef on a 10-inch bun, piled high with cheese and grilled onions. Of course, the fries that go with it weigh in at a pound.

The fair has been going strong for 122 years, and for 107 of those years, visitors have savored the hot scones filled with butter and raspberry jam. I love fair scones but wince at the cost. $1.75 for one little triangle--about 6 bites.

I make scones at home, and my family says they are more than "fair":

Fair Scones

Ingredients

2 ½ cups flour
5 tablespoons sugar
2 tablespoons baking powder
½ teaspoon salt
½ cup cold butter, cut into ½-inch cubes
½ cup plus 2 tablespoons whole milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
½ cup golden raisins

To Serve - softened butter and lots of raspberry jam!

Instructions

(1) Preheat oven to 425 degrees F.

(2) Combine flour, sugar, baking powder, and salt in the bowl of a food processor. Add cold butter and pulse until the mixture resembles coarse crumbs. Remove from the food processor and place in a medium-sized mixing bowl.

(3) Combine milk, melted butter, and vanilla. Make a well in the center of the flour/sugar mixture. Pour in the milk/melted butter and add the raisins. Stir gently with a fork to combine.

(4) Turn the dough out onto a generously floured surface and knead about 6-8 times or until it forms a smooth ball. Don't overwork or your scones will not be tender.

(5) Pat the dough into a disk, slightly higher in the middle.