Blueberry-Lemon Scones in a Jar
Circle B Kitchen
Recipe from Mixes in a Jar
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