Blueberry Scones in a Jar
Add some gourmet coffee, a couple of mugs and a pretty bow!
2 cups flour
1/2 cup vanilla sugar
1/4 cup nonfat dry milk powder
2 teaspoons baking powder
1 teaspoon dried lemon peel
1/4 teaspoon salt
1/3 cup shortening
1 cup 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.
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:
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 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.