Recipe Image
A plate of blueberry scones
Servings
Servings:
15
Title

Blueberry Scones Mix in a Jar

Recipe Type
Ingredients

Ingredients

SCONE MIX

2 c. all purpose flour
1/2 c. granulated sugar
1/4 c. nonfat dry milk powder
2 tsp. baking powder
1/4 tsp. salt
1/3 c. shortening
1 c. dried blueberries

COMPLETED SCONES

Store this scone mix up to six weeks at room temperature or freeze for up to six months. Place the jar contents into a large mixing bowl. Add the following ingredients and mix until moistened:

¼ tsp. vanilla extract
½ tsp. lemon juice
1 beaten egg
¼ c. water

Directions

Directions

SCONE MIX

Stir together the flour, sugar, dry milk, baking powder and salt. Use a fork to cut in the shortening until the mixture looks crumbly. Pour into a 1 quart glass jar and top with the blueberries.  Add more dried fruit to fill in the gap between the flour and top of jar, if needed. You may also place the mix in a zipper-top plastic bag.  Copy the Completed Scones recipe and add to jar or plastic bag. Use immediately or store this scone mix up to six weeks at room temperature or freeze for up to six months.

COMPLETED SCONES

Turn the dough onto a lightly floured surface, quickly yet gently kneading for 12 to 15 strokes or until smooth. Pat to ½-inch thickness.  Cut into desired shape using a cookie cutter or knife. Place each scone 1 inch apart on a greased baking sheet. Bake at 400 F for 12 to 15 minutes, or until golden brown. Transfer to a cooking rack. Serve warm.

Dietary and Nutrition