Blueberry Scones Mix in a Jar
 

Debbie


2 C. All-purpose flour

1/3 C. Vanilla sugar

1/4 C. Nonfat dry milk powder

2 t. Baking powder

1 t. Dried lemon peel

1/4 t. Salt

1/3 C. Shortening

1 C. 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 in refrigerator up to 6 weeks or in freezer for up to 6 months.

Gift Tag Directions:

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° F. For 12 - 15 minutes. Transfer to wire rack to cool slightly. Serve warm.

Makes 10-12.

A jar of blueberry preserves would make a good additional gift to go with the scones.