Blueberry Scones Mix in a Jar
2 cups flour
1/2 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup shortening
1 cup dried blueberries
Stir together flour, sugar, milk, baking powder, lemon peel, and
salt. Cut in shortening using a pastry cutter or fork until the
mixture resembles coarse crumbs. Stir in berries. Layer into a
1-quart canning jar, tapping gently on the counter between layers to
settle before adding the next. Add additional dried blueberries to
fill in small gaps if necessary.
This stores at room temperature for up to 6 weeks, or freeze for up
to 6 months.
Attach the following instructions on a gift tag:
Blueberry Scones
Place jar contents in a large mixing bowl. Add 1 beaten egg and 1/4
cup water; stir just until moistened. Turn dough out onto a lightly
floured surface and quickly knead gently for 12 to 15 strokes or
until nearly smooth. Pat to 1/2 inch thickness. Cut into desired
shape and place 1 inch apart on an ungreased baking sheet. Brush
with milk. Bake at 400 degrees F for 12 to 15 minutes or until
golden. Transfer to a rack to cool slightly, and serve warm. |