A jar of blueberry preserves would make
a good additional gift to go with the scones.
Blueberry Scones Mix in a Jar
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.
