Blueberry Scones Mix in a Jar
2 C. all purpose unbleached flour
1/2 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 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. Stores at room temp for up to 6
weeks, or freeze for up to 6 months.
**To make vanilla sugar, fill a 1 quart jar with sugar. Split a vanilla bean in
half lengthwise and add both halves to the sugar. Flavor gets better after a
couple of weeks, and it will keep as long as regular sugar.
GIFT TAG DIRECTIONS:
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 un-greased baking
sheet. Brush with milk.
Bake at 400° F. for 12-15 minutes or until golden. Transfer
to a rack to cool slightly and serve warm.