Keep this Blueberry Scones Mix on the pantry shelf and breakfast gets a whole lot easier. You do the measuring once, tuck the mix into a jar, and when you want fresh scones all that’s left is adding an egg and a little water.
The dry mix gives you tender, lightly sweet scones with blueberry flavor in every bite and a little lemon in the background so they don’t taste flat. For food safety, any baked scones made with egg should be refrigerated within 2 hours and used promptly, which lines up with guidance from the USDA on egg products and leftovers.
- 🫐 Ingredients
- 🥣 How to Make Blueberry Scones Mix
- 🔥 Bake the Scones
- 💡 Tips for the Best Scones
- 🔄 Easy Variations
- 📦 Storage
- 🍽️ Serving Suggestions
- 💸 Budget101® Price Breakdown: Blueberry Scones Mix
- 🛒 Walmart Grocery List
- ❓ Frequently Asked Questions about Blueberry Scones Mix
- 📌 Love this Blueberry Scones Mix? Pin it!
- 🖨️ Print-Friendly Blueberry Scones Mix
Ingredients
This mix uses pantry staples, but each one does a job. The flour gives the scones structure, the shortening keeps them tender, the dry milk adds richness, and the dried blueberries keep the mix shelf stable without turning your jar into a science experiment.
- 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, for baking day
- 1/4 cup water, for baking day
If you like make-ahead baking projects, you might also want to bookmark Irish Tea Scones Mix or Simple Blueberry Lemon Scones for another berry-and-citrus option.
How to Make Blueberry Scones Mix
Mix the dry base gently so the shortening stays evenly distributed through the flour instead of clumping into one stubborn lump. Once the blueberries go in, stir just enough to combine so they don’t get crushed.
- Combine the flour, vanilla sugar, nonfat dry milk powder, baking powder, dried lemon peel, salt, and shortening in a bowl.
- Blend gently until the first 7 ingredients are well mixed.
- Stir in the dried blueberries.
- Pour the finished mix into a clean, dry jar or other airtight container.
Bake the Scones
When you’re ready to bake, the mix comes together quickly. Don’t overwork the dough here. Scones reward a light hand and punish fussing with dense little hockey pucks.
- Preheat the oven to 400°F.
- Add the full jar of mix to a medium mixing bowl.
- Stir in 1 beaten egg and 1/4 cup water just until moistened.
- Turn the dough onto a lightly floured surface and knead briefly.
- Pat or roll the dough to 1/2-inch thickness.
- Cut with cookie cutters and place on a baking sheet.
- Bake for 12 to 15 minutes, or until the scones are lightly golden.
Tips for the Best Scones
- Measure flour lightly. Packing it in can make the dough dry and heavy.
- Stop mixing as soon as the dough comes together. Overmixing makes tough scones.
- Flour your cutter. That helps it slice cleanly instead of dragging the edges down.
- Keep the dough at 1/2 inch thick. Too thin and the scones bake up more like sturdy biscuits than tender breakfast scones.
- Use a light touch when kneading. Brief really does mean brief.
Easy Variations
- Swap the dried blueberries for dried cherries if that’s what you have.
- Add a little coarse sugar on top before baking for a crisp finish.
- Cut the dough into wedges instead of using cookie cutters if you want less fuss and less scrap dough.
- Serve the baked scones with lemon curd, softened butter, or a simple glaze.
Storage
Dry mix: Store the jar in an airtight container in a cool, dry pantry for up to 6 months for best quality. That estimate is based on the shortest-lived ingredient, which is the baking powder, along with standard dry-storage guidance for baking mixes.
Baked scones: Once baked, cool them completely. Store at room temperature in an airtight container for up to 2 days, or refrigerate for up to 3 to 4 days. For longer storage, freeze well wrapped for up to 2 months.
Gift jars: If you’re giving the mix away, include the baking directions and a note to keep the jar tightly sealed and out of heat and humidity. A sunny windowsill looks cute right up until it cooks your baking powder.
Serving Suggestions
These scones are right at home with coffee, tea, or a simple fruit breakfast. Split and butter them warm, serve them with jam, or pair them with a brunch spread that needs something just a little sweeter than toast.
If you’re building out a homemade mix collection, Dried Cherry Scone Mix makes a nice companion recipe for gifting or stocking the pantry.
💸 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 0.32 oz packets
- Nonfat Dry Milk Powder, 11 oz
- Baking Powder, 8.1 oz
- Dried Lemon Peel, 5 oz
- Iodized Salt, 26 oz
- Vegetable Shortening, 48 oz
- Dried Blueberries, 6 oz
- 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
Plan on about 8 scones if you cut the dough into 2 1/2-inch rounds at the stated 1/2-inch thickness. If you use smaller cutters, you’ll get more, but they’ll bake a little faster, so start checking a minute or two early.
Absolutely. Pat the dough into a round about 1/2 inch thick and cut it into 8 wedges with a knife or bench scraper. That gives you less waste and saves you from rerolling scraps, which can toughen the last few scones.
Usually it means the flour was packed too heavily or the dough needed one more spoonful of moisture. Add water 1 teaspoon at a time just until the dough holds together. You want shaggy and workable, not smooth like bread dough.
You can, but it changes the storage game. Shortening keeps the dry mix shelf stable, while butter would need refrigeration or freezing because of its moisture. If you want butter flavor, it’s better to keep the jar as written and brush warm baked scones with melted butter instead.
It adds a little richness and helps the finished scones brown better without adding liquid to the stored mix. It’s a practical pantry trick, which is just a polite way of saying it does the job without creating extra fuss.
Not in the stored jar mix. Fresh and frozen berries add moisture, which shortens shelf life and can ruin the dry blend. If you want to use them, make the dough the day you bake and fold in about 3/4 to 1 cup berries right before shaping.
Stir them in last and make sure the shortening is already worked through the flour mixture first. If the berries seem sticky, toss them with a spoonful of the flour from the bowl before combining. That keeps them better distributed in the jar and in the dough.
Yes, just double every ingredient exactly and mix in a larger bowl so the shortening and blueberries distribute evenly. If you’re making gift jars, divide the finished mix into two containers after blending so each jar still holds one full batch.
They’re great with butter, lemon curd, blueberry jam, or a simple powdered sugar glaze. For breakfast, pair them with eggs and fruit. For brunch, tea or coffee does the heavy lifting nicely and nobody complains.
Look for lightly golden edges and a dry, set top. At 400°F, that usually lands in the 12 to 15 minute range given in the directions. If the centers still look wet or glossy, give them another minute or two.
📌 Love this Blueberry Scones Mix? Pin it!
Did you make this recipe? Tell us how you served it or what shape you cut your scones into in the comments. That kind of detail helps the next cook more than you might 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.
Just a thought, adding the 1/3 cup shortening to the final mix would preserve the shelf life of this mix. The shortening would not go stale in the initial jar is this was done.