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Free Mixes in a Jar

Home >  Breads & Muffins

Blueberry Scones
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2 cups all-purpose flour
1/3 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 tsp baking powder
1 tsp dried lemon peel
1/4 tsp salt
1/3 cup shortening (type that does not need refrigeration)
1 cup dried blueberries

 

Stir together the flour, sugar, milk powder, baking powder, lemon peel and salt in a large mixing bowl. Cut in shortening using pastry blender till resembles coarse crumbs. Stir in blueberries. Place in jar and add more berries if needed. Store at room temp for up to 6 weeks or in freezer for up to 6 months.

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Place contents of jar in large mixing bowl. Add 1 beaten egg and 1/4 cup water, stir till moistened. Turn dough out onto a lightly floured surface and quickly knead for 12-15 strokes or till smooth. Pat 1/2 inch thickness. Cut into desired shapes with a 2-1/2 to 3 inch cutter.

 

Dip cutter in flour between cuts. Place scones 1 inch apart on ungreased baking sheet. Brush tops with milk if desired. Bake at 400 for 12-15 minutes. Transfer to wire rack to cool slightly. Serve warm. Makes 10-12. A jar of Blueberry Preserves would be a neat gift to go along with the jar mix.

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