Blueberry Scones Mix

2 c. all-purpose flour
1/3 c. vanilla sugar
1/4 c. nonfat dry milk powder
2 t. baking powder
1 t. dried lemon peel
1/4 t. salt
1/3 C. shortening
1 c. dried blueberries

Gently blend the first 7 ingredients until well mixed, stir in the dried blueberries. Pour into a jar.

Gift Tag Directions:
In medium mixing bowl add mix, 1 beaten egg & 1/4 cup water, stir till moistened.
Place dough on lightly floured surface, kneading briefly, pat or roll smooth (1/2″) and cut with cookie cutters.

Bake at 400° F. for 12 -15 minutes.

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Blueberry Scones Mix

Article or recipe authorAuthor: Melissa 'Liss' Burnell

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preparation timePrep 15 minutes mins

cook timeCook 15 minutes mins

total timeTotal 30 minutes mins

This make-ahead blueberry scone mix bakes into tender, lightly sweet scones with dried blueberries and a hint of lemon. One batch makes about 8 scones, with an estimated total cost of $8.22, or about $1.03 per serving.

ServingsServings 8 servings

CourseCourse Breakfast

CuisineCuisine American

Budget101 Price BreakdownApprox Cost: $8.22

Ingredients

1/21x2x

• ▢ 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
• ▢ ¼ cup water

Equipment

Mixing Bowl

Measuring Cups

Measuring Spoons

Pastry blender or fork

Jar or airtight container

Baking Sheet

Cookie cutters

Instructions

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1. Combine the flour, vanilla sugar, nonfat dry milk powder, baking powder, dried lemon peel, salt, and shortening in a bowl.
2. Blend gently until the first 7 ingredients are well mixed.
3. Stir in the dried blueberries.
4. Pour the finished mix into a clean, dry jar or airtight container.
5. To bake, preheat the oven to 400°F.
6. Add the full jar of mix to a medium mixing bowl.
7. Stir in 1 beaten egg and 1/4 cup water just until moistened.
8. Turn the dough onto a lightly floured surface and knead briefly.
9. Pat or roll the dough to 1/2-inch thickness and cut with cookie cutters.
10. Bake 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

Estimated yield is 8 scones based on dough volume rolled to 1/2-inch thickness and cut into standard rounds or wedges.
Prep time estimate includes mixing the jar and shaping the dough on baking day.
Dry mix storage estimate: up to 6 months in an airtight container in a cool, dry pantry.
Baked scones store 2 days at room temperature or 3 to 4 days refrigerated.

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