Scone Competition Brings Forth a Mouth-Watering Pie

 Puyallup, WA – Sept. 26, 2009 – Puyallup Fair guests come from all over the state and beyond to experience a long-time family tradition of eating a Fair scone accompanied with the mouth-watering honey butter and raspberry jam. Bakers did their part to create a twist on the classic treat in the “Original Famous Fair Scone Contest” held in the Home Arts Department during the 2009 Puyallup Fair.

 Coming in first place and winning $125 is Phyllis Coolen of Olympia for her “Fresh Fruit Scone Pie.” Second place and $75 went to Mary Dahlquist of Bellevue for her “Zesty Orange & Huckleberry Scones.” Third place and $50 went to Marlene Cox of Spanaway for her “Triple Apricot Almond Scones.” In addition to a cash prize, each winner took home a gift basket and a ribbon. The winning recipe is as follows:

“Fresh Fruit Scone Pie”
Phyllis Coolen, Olympia

Yield: 3 pies

Crust:
1 package Original Famous Scone Mix
¾ cup water
3 egg yolks
¾ cup soft butter

Filling:
1 cup sugar
6 tbsp. cornstarch
3 cups orange juice
½ cup lemon juice
2 tsp. grated lemon rind
6 cups assorted fresh fruit (cut-up) and berries

Crust Directions:
1. Mix scone mix with water, egg yolks, and butter. Knead three to four times.
2. Divide into three parts and pat each part into the bottom of a pie pan.
3. Bake at 400 degrees for 10 minutes.

Filling Directions:
1. In a saucepan mix the sugar, cornstarch, and orange juice.
2. Bring to a boil while whisking and boil for one minute.
3. Set aside and cool.
4. Add lemon juice, rind, and fruit.
5. Layer fruit over scone crust.

The Home Arts Department is sponsored by CORE 4.

 The Puyallup Fair first started in 1900. This Pacific Northwest tradition is one of the top ten fairs in the world in attendance, and features big name entertainment, the PRCA Rodeo, rides, exhibits, food, flowers, and animals. For information about the 2010 Spring Fair in Puyallup or the Puyallup Fair, visit www.thefair.com or call the 24-hour hotline at
(253) 841-5045.

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