Blueberry Scones Mix
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A dry scone mix with vanilla sugar, lemon peel and dried blueberries, stored in a jar. Add an egg and water on baking day for eight scones.
Ingredients
- 2 cups all-purpose flour
- 1/3 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
Equipment
- mixing bowl
- airtight jar
- baking sheet
- rolling pin
Directions
- Work the flour, vanilla sugar, milk powder, baking powder, lemon peel, salt, and shortening together until well blended.
- Mix in the dried blueberries.
- Keep in a jar or airtight container.
Notes
Add on baking day: 1 egg, beaten; 1/4 cup water. Preheat oven to 400°F. Put the mix in a medium bowl, add egg and water, and stir until just moistened. Turn onto a lightly floured surface and knead briefly. Pat or roll to 1/2-inch thickness and cut with cookie cutters. Bake 12 to 15 minutes.
Storage: dry mix airtight in a cool, dry place up to 6 months. Scones covered at room temperature up to 2 days or refrigerated 3 to 4 days.
Nutrition
Serving: 77g | Calories: 298kcal | Carbohydrates: 49g | Protein: 5.3g | Fat: 9.9g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 24mg | Sodium: 217mg | Potassium: 121mg | Fiber: 2.3g | Sugar: 22g | Vitamin A: 61IU | Vitamin C: 4.6mg | Calcium: 106mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 1 egg, beaten; shortening counted as vegetable shortening. Brands and portions vary, so use it only as an approximation.
