Blueberry-Lemon Scones in a Jar

Circle B Kitchen

The recipe calls for vanilla sugar which is optional. I store my used vanilla pods in a separate sugar container and use my "vanilla sugar" in any recipe that calls for vanilla. But if you don't have any, no worries, just use regular sugar.

2 cups all-purpose flour

1/3 cup vanilla sugar

1/4 cup nonfat dry milk powder

2 tsp baking powder

1 tsp dried lemon peel

1/4 tsp salt

1/3 cup shortening (type that does not need refrigeration)

1 cup dried blueberries

Add the flour, sugar, milk powder, baking powder, lemon peel and salt to the bowl of a food processor and pulse several times to combine. Add in the shortening and pulse again until it resembles coarse crumbs. Place this mixture on a large piece of wax paper or a flexible chopping mat. Mix the blueberries into the dry ingredients and pour into a jar. Seal and store at room temp for up to 6 weeks or in freezer for up to 6 months.

Instructions to Attach to the Jar -

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. Divide dough in half.

Working with ½ of the dough, pat into 1/2 -inch thick round. Cut into 6 or 8 pie-shaped pieces.

Place scones 1 inch apart on ungreased baking sheet. Continue with the other half of the dough. Brush tops with milk if desired. Sprinkle with sugar and bake at 400 for 12-15 minutes.

Transfer to wire rack to cool slightly. Serve warm.

Makes 12 or 16 scones