Blueberry Scones Mix in a Jar
Source of Recipe
CD Kitchen
List of Ingredients
2 C. flour
1/2 C. vanilla sugar
1/4 C. nonfat dry milk powder
2 tsp. baking powder
1 tsp. dried lemon peel
1/4 tsp. salt
1/3 C. shortening
1 C. dried blueberries
Recipe
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 jars 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.
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