Keep a jar of Blueberry Scones Mix on the shelf and you’re about 15 minutes away from warm, lemony scones without dragging half the pantry onto the counter. The dry mix combines flour, vanilla sugar, milk powder, leavening, shortening, and dried blueberries, so all you add at baking time is 1 beaten egg and 1/4 cup water.
It’s a smart make-ahead breakfast mix, an easy gift-from-the-kitchen idea, and a good one to stash beside your other homemade mixes like Dried Cherry Scone Mix or classic Scones. For safe storage, keep the dry mix tightly sealed in a cool, dry place. Since dry baking mixes can pick up moisture and mold if they’re not protected from dampness, USDA guidance for storing dry goods is a solid rule to follow.
Ingredients
Here’s what goes into the jar mix, plus what you’ll add on baking day.
- 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
- 1 beaten egg, to prepare
- 1/4 cup water, to prepare
Instructions
Mix the jar ingredients first, then bake the scones when you’re ready.
- In a medium bowl, gently blend the flour, vanilla sugar, nonfat dry milk powder, baking powder, dried lemon peel, salt, and shortening until the mixture is evenly combined.
- Stir in the dried blueberries.
- Pour the finished mix into a clean, airtight jar or container.
- When you’re ready to bake, place the mix in a medium mixing bowl and add 1 beaten egg and 1/4 cup water. Stir just until moistened.
- Turn the dough onto a lightly floured surface and knead briefly.
- Pat or roll the dough smooth to 1/2-inch thickness, then cut with cookie cutters.
- Arrange on an ungreased or parchment-lined baking sheet.
- Bake at 400 degrees F for 12 to 15 minutes, until lightly golden.
Tips for Better Scones
Don’t overwork the dough. Stir just until moistened, then knead briefly as directed. Too much handling makes scones tougher than they need to be, and nobody wants a breakfast brick.
Keep the thickness close to 1/2 inch. That gives you the best shot at even baking in the stated 12 to 15 minutes.
Use a lightly floured surface. The dough should be workable, not heavily dusted with flour. Too much extra flour dries the finished scones.
Watch the last few minutes. Since cutter size affects thickness and bake time, smaller shapes may be done closer to 12 minutes while larger ones may need the full 15.
Variations
Swap the dried fruit. Dried cherries, cranberries, or raisins work well here if blueberries aren’t handy.
Use a different shape. If you don’t feel like cookie cutters, pat the dough into a round and cut wedges instead. Same dough, less fuss.
Add a simple finish. A light dusting of sugar before baking gives the tops a little sparkle and crunch.
If blueberry-and-citrus flavors are your thing, you might also like Simple Blueberry Lemon Scones for a from-scratch version with the same bright flavor profile.
Storage
Dry mix storage: Store the sealed mix in an airtight jar or container in a cool, dry cupboard for up to 6 months. That’s a practical estimate based on the dried fruit and milk powder in the mix. If the mix smells stale, the blueberries harden excessively, or you see any moisture clumping, toss it.
Baked scones: Once baked and cooled, keep them covered at room temperature for up to 2 days for best quality.
Refrigerator storage: Because the prepared dough includes egg, leftover baked scones are best refrigerated if you need longer storage. Store them in an airtight container and use within 3 to 4 days.
Freezer: Freeze baked, cooled scones in a freezer-safe container or bag for up to 2 months. Thaw at room temperature and warm briefly before serving.
Serving Suggestions
These scones are right at home with coffee, tea, or a simple breakfast spread. Serve them warm with butter, lemon curd, or a spoonful of blueberry jam.
They also work well for brunch trays, care packages, and holiday breakfast baskets because the mix stores neatly and bakes up fast when you need something homemade without the usual morning chaos.
💸 Budget101® Price Breakdown: Blueberry Scones Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
All-purpose flour |
$2.96 |
2 C. |
$0.31 |
|
Vanilla sugar |
$5.94 |
1/3 C. |
$7.92 |
|
Nonfat dry milk powder |
$9.28 |
1/4 C. |
$0.22 |
|
Baking powder |
$1.24 |
2 t. |
$0.04 |
|
Dried lemon peel |
$6.99 |
1 t. |
$0.23 |
|
Salt |
$0.62 |
1/4 t. |
$0.01 |
|
Shortening |
$3.98 |
1/3 C. |
$0.20 |
|
Dried blueberries |
$2.98 |
1 C. |
$1.49 |
|
Egg |
$1.47 |
1 |
$0.12 |
|
Water |
– |
1/4 C. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$10.55 |
👨👩👧👦 Cost Per Serving |
$1.32 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- All-Purpose Flour, 5 lb
- Vanilla Sugar, 6 x 9 g
- Instant Nonfat Dry Milk, 25.6 oz
- Baking Powder, 8.1 oz
- Lemon Peel, 1 oz
- Salt, 26 oz
- Vegetable Shortening, 48 oz
- Dried Blueberries, 5 oz
- Large Eggs, 12 count
- Purified Water, 16.9 fl oz
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Blueberry Scones Mix
You can, but dried blueberries work better in this mix because they don’t add extra moisture while the jar sits on the shelf. If you want to swap at bake time, use about 1 cup fresh or frozen blueberries, fold them in gently, and expect a softer, slightly wetter dough that may need a touch more flour on the work surface.
Use regular granulated sugar and add a little vanilla when you mix the dough. A practical swap is 1/3 cup sugar in the mix, then add 1/2 teaspoon vanilla extract with the egg and water so you keep the sweetness and still get that vanilla note.
Yes, but only if you’re making the dough right away, not storing the dry mix long-term. Use the same amount of cold butter, cut it into the dry ingredients, and bake as directed. Butter adds flavor, but shortening is the better shelf-stable choice for a pantry mix.
Too much mixing is usually the culprit. Stir only until the dough is moistened, then knead briefly, just as directed. If you keep working it until perfectly smooth, the flour develops more gluten and the scones lose that tender, crumbly texture.
Plan on about 8 medium scones, depending on your cutter size. Rolled to 1/2-inch thick, this amount of dough makes a modest batch, so if you use small biscuit cutters you may get a few more, and if you use large shapes you’ll get fewer.
You can, but bake it within 24 hours for the best rise. Cover the shaped dough well and refrigerate it on the baking sheet or in a container. The longer it sits, the less lively the baking powder tends to be, and your scones may bake up a bit heavier.
Nope, cookie cutters aren’t required. Pat the dough into a round about 1/2 inch thick and cut it into wedges with a knife or bench scraper. It’s quicker, there’s less rerolling, and that usually means a more tender scone.
Butter is the easy answer, but lemon curd, blueberry jam, or lightly sweetened whipped cream all work well too. Since the scones already have blueberry and lemon notes, simple toppings usually taste better than anything overly rich or heavily spiced.
Check for clumping, moisture, stale odor, or fruit that’s turned hard and overly dry. A good dry mix should smell clean and lightly sweet, with separate loose ingredients. If it looks damp or smells off, don’t try to rescue it. Pantry roulette is not a hobby.
Absolutely. Double every dry ingredient exactly, then divide the finished mix between two airtight jars or one larger container. If you’re labeling jars for gifts, include the bake-time directions and the add-ins needed later: 1 beaten egg and 1/4 cup water per batch.
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Did you make this recipe? Leave a comment and tell us how you served your scones, or what cutter shape you used. Those little real-world details help more than you think.
🖨️ Print-Friendly Blueberry Scones Mix
Blueberry Scones Mix
Ingredients
- 2 cups all-purpose flour
- ⅓ cup vanilla sugar
- ¼ cup nonfat dry milk powder
- 2 teaspoons baking powder
- 1 teaspoon dried lemon peel
- ¼ teaspoon salt
- ⅓ cup shortening
- 1 cup dried blueberries
- 1 egg beaten
- ¼ cup water
Equipment
Instructions
- Gently blend the flour, vanilla sugar, nonfat dry milk powder, baking powder, dried lemon peel, salt, and shortening until well mixed.
- Stir in the dried blueberries.
- Pour the mix into a jar or airtight container for storage.
- To bake, place the mix in a medium bowl and add the beaten egg and water. Stir until just moistened.
- Turn the dough onto a lightly floured surface and knead briefly.
- Pat or roll the dough to 1/2-inch thickness and cut with cookie cutters.
- Bake at 400 degrees F for 12 to 15 minutes.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time is an editorial estimate based on measuring the mix, shaping the dough, and cutting the scones.
Estimated ingredient pricing used current Walmart online package prices where available. Prices vary by store and date.
Store the dry mix in an airtight container in a cool, dry place for up to 6 months.
Store baked scones covered at room temperature for up to 2 days or refrigerate for 3 to 4 days.
