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Blueberry Scones Mix

Course Breakfast
Cuisine American
Keyword blueberry scones, gift in a jar, homemade baking mix, scone mix, scone mix in a jar
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 8 servings
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

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.